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Introduction

I found this Panettone French Toast on a slow, fragrant December morning when a leftover panettone loaf begged for a second life. I remember tearing a slice, inhaling the warm citrus and vanilla, and thinking, this would make the most indulgent breakfast. The soft crumb soaked up custard like a sponge and caramelized into a golden crust that tasted like holiday lights in your mouth.

That sensory moment citrusy aroma, tender center, crisp edges is why I keep this recipe in heavy rotation for family breakfasts. It turns ordinary mornings into a celebration and stretches a special store-bought or homemade panettone into several festive meals. For a cozy contrast after a sweet breakfast, I sometimes enjoy a savory bowl like Tuscan chicken soup.

What Makes This Recipe Special

This recipe is special because it takes already-delicious panettone and transforms it into a warmer, breakfast-ready treat with minimal fuss. Benefits at a glance:

Uses leftover panettone, reducing waste and stretching the holiday treat.
Quick to assemble custard comes together in minutes.
Family-approved: the familiar flavors of orange, vanilla, and soft raisins appeal to both kids and adults.

Readers will love it for its texture contrast crisp, caramelized edges with a pillowy center and the fact that it feels celebratory without requiring hours in the kitchen.

Ingredients You’ll Need

For the Custard

4 large eggs
1 1/2 cups whole milk (360 ml) use 2% if preferred
1/2 cup heavy cream (120 ml) adds richness; omit for lighter version
3 tbsp granulated sugar
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
pinch of fine sea salt

For the Sandwiches

6 thick slices panettone (about 1 to 1 1/2-inch / 2.5–3.8 cm thick slices)
- Note: Day-old or slightly stale panettone soaks but keeps structure better. Substitute brioche or challah if panettone is unavailable.

For Cooking & Finishing

2 tbsp unsalted butter (for the pan)
Powdered sugar, for dusting
Maple syrup or warmed orange marmalade, for serving
Fresh berries or mascarpone (optional toppings)
Zest of 1 orange (optional, to brighten flavor)

Ingredient notes: Use good-quality vanilla and fresh eggs for best flavor. For a dairy-free version, substitute almond or oat milk and coconut cream.

How to make Panettone French Toast: A Festive Twist for Holiday Mornings

Step 1: Prep and warm the oven

Preheat your oven to 200°F (95°C). This keeps cooked slices warm while you finish the batch.

Step 2: Make the custard

Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a shallow dish until slightly frothy and uniform in color. The custard should coat the back of a spoon.

Step 3: Soak the panettone

Dip each slice into the custard for 15–30 seconds per side, pressing gently so the custard soaks in but the slice does not fall apart. For very thick or stale slices, increase to 45 seconds per side. The bread should feel saturated but still hold its shape.

Step 4: Cook to golden perfection

Heat a large skillet or griddle over medium heat and melt 1/2 tbsp butter per batch until foaming. Add soaked slices and cook 3–4 minutes per side, or until the surface is deep golden brown and a light crust forms. Flip when the edges look set and the underside is richly caramelized.

Step 5: Keep warm and finish

Transfer cooked slices to a wire rack on a tray in the oven. Repeat with remaining slices, adding butter as needed. Finish with a dusting of powdered sugar, a spoonful of warmed orange marmalade or maple syrup, and fresh berries or mascarpone if using.

Visual cues: Look for a golden-brown crust with caramel spots and a soft, custardy interior when you press gently. The center should not be runny.

Tips & Recipe Variations

Use day-old panettone for better soaking and structure.
For extra richness, whisk in 1 tbsp Grand Marnier or orange liqueur into the custard.
To prevent soggy centers, don’t over-soak. Slightly under-soaked slices will finish cooking in the pan.
Gluten-free: use a gluten-free panettone or thick gluten-free brioche slices.
Dairy-free: swap milk and cream for full-fat almond or oat milk and coconut cream.
Make ahead: prepare custard and soaked slices up to 1 hour ahead; keep chilled until ready to cook.
Storage: refrigerated leftovers keep 2–3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness or use a toaster oven.
Freezing: wrap cooked slices tightly and freeze up to 1 month. Reheat from frozen in a 350°F oven for 12–15 minutes.

How to Serve

Pair this Panettone French Toast with:

A small pitcher of warm maple syrup or orange-marmalade glaze.
Mascarpone sweetened with a touch of honey and orange zest.
Fresh berries and a dusting of powdered sugar for color and brightness.
Drinks: fresh espresso, spiced chai, or a light sparkling wine for special mornings.

Presentation tips: Stack two slices slightly offset, drizzle syrup in a slow spiral, and finish with zest and berries for a festive look. Serves 3–4 (two slices per person). Approximate calories per serving: ~450–550, depending on toppings.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Custard mixes well ahead and soaked slices can be refrigerated for up to 1 hour. Cook just before serving for best texture.

Q: Can I freeze leftover Panettone French Toast?
A: Yes. Cool completely, wrap tightly, and freeze up to 1 month. Reheat in a 350°F oven until warmed through.

Q: What can I use instead of panettone?
A: Brioche or challah are excellent substitutes. For gluten-free, use a store-bought gluten-free panettone or thick gluten-free brioche.

Q: How do I prevent the dish from becoming watery?
A: Avoid over-soaking slices. Press gently to allow custard in, but stop when the slice is saturated but still holds shape.

Q: Can I make this dairy-free or vegan?
A: For dairy-free, use almond or oat milk and coconut cream and a vegan butter for cooking. For fully vegan, use a firm vegan egg replacer and test soaking times.

Conclusion

I hope this Panettone French Toast brings the same kind of cozy, celebratory mornings to your table that it has to mine. It’s a simple way to elevate leftovers into something special and shareable. If you’d like a version from a specialty seller or inspiration for another take, check out this Panettone French Toast recipe for a festive Italian twist: Panettone French Toast: A Festive Italian Twist on a Classic Breakfast. Try it, tweak it, and tell me how you plated it I love reading your versions.

“I made this for our holiday brunch and everyone asked for seconds. The orange zest and the crisp edges were my favorite part pure comfort with a festive twist.”