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Panettone French Toast

A decadent breakfast that transforms leftover panettone into a warm, custardy dish with crisp, caramelized edges, perfect for holiday mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Holiday, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Custard
  • 4 large eggs
  • 1.5 cups whole milk use 2% if preferred
  • 0.5 cups heavy cream adds richness; omit for lighter version
  • 3 tbsp granulated sugar
  • 1 tsp pure vanilla extract use good-quality for best flavor
  • 0.25 tsp ground cinnamon
  • pinch fine sea salt
For the Sandwiches
  • 6 slices panettone about 1 to 1 1/2-inch thick; day-old is preferable
For Cooking & Finishing
  • 2 tbsp unsalted butter for the pan
  • to taste powdered sugar for dusting
  • to taste maple syrup or warmed orange marmalade for serving
  • to taste fresh berries or mascarpone optional toppings
  • 1 zest orange optional, to brighten flavor

Method
 

Preparation
  1. Preheat your oven to 200°F (95°C) to keep cooked slices warm.
  2. Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a shallow dish until slightly frothy and uniform.
Cooking
  1. Dip each slice of panettone into the custard for 15–30 seconds per side.
  2. Heat a skillet over medium and melt 1/2 tbsp butter for each batch.
  3. Cook soaked slices for 3–4 minutes per side, until deep golden brown.
  4. Transfer cooked slices to a wire rack in the oven to stay warm while repeating with remaining slices.
Finishing Touches
  1. Dust finished slices with powdered sugar and serve warm with syrup or marmalade.
  2. Top with berries or mascarpone if desired.

Notes

For a dairy-free version, substitute almond or oat milk and coconut cream. Combine ahead for ease; soaked slices can be refrigerated for an hour before cooking.