Panettone French toast is the best thing that can happen to the tall Italian Christmas bread on your counter — better, frankly, than the panettone itself. The bread’s airy, buttery crumb, studded with candied fruit, drinks up a vanilla-cinnamon custard and fries into something between French toast and bread pudding. This is Christmas-morning food, and the day-after-Christmas answer to a half-eaten panettone.
Why Panettone Beats Brioche Here
Panettone is already enriched — eggs, butter, sugar, orange and citron perfume — so it brings flavor no plain loaf can. Even better, slightly stale panettone is ideal: the drier crumb absorbs more custard without collapsing. Slice it thick, a full inch or more, in tall wedges or rounds that hold together in the pan.
The Custard
Whisk the heavy cream, milk, eggs, sugar, cinnamon, and vanilla until completely smooth — no streaks of egg white, which fry into pale patches. The cream-heavy ratio is deliberate: panettone’s open crumb wants a rich custard that sets silky inside. Dip each slice long enough to saturate but not disintegrate — ten to fifteen seconds a side for stale bread, less for fresh.
Butter, Medium Heat, Patience
A nonstick pan with real butter over medium — not high — heat. Panettone’s sugar content browns fast, so you are aiming for deep gold before the center overcooks; two to three unhurried minutes per side. Add fresh butter between batches, and hold finished slices in a low oven while you work through the loaf.
The Finish
Fresh berries, a dusting of confectioners sugar, warm maple syrup — and if you want the brunch-table moment, a cloud of fresh whipped cream. A pile of crisp bacon on the side does what bacon does.
FAQ
Can I use chocolate-chip panettone?
Gloriously, yes. Drop the pan heat slightly — chocolate scorches before the toast browns.
My French toast is soggy in the middle. Why?
Too-fresh bread, too-short cooking, or heat too high (browned outside before the custard set). Staler bread, medium heat, full time.
Can I make it for a crowd?
Dip and arrange slices in a buttered baking dish the night before, refrigerate, and bake at 375°F for about 25 minutes — panettone bread pudding French toast, zero morning pan work.
Recipe Card
Panettone French Toast
Equipment
- (Help support our site!)Mixing Bowl
- Non Stick Pan
- (Help support our site!)Rubber Spatula
- Bread Knife
Ingredients
- 1 whole Panettone Cut into squares
- 1 ½ cup Heavy Cream
- ½ cup Whole Milk
- 3 whole Eggs
- ½ tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- ¾ cup Granulated Sugar
- ¼ lb Butter Non Salted, Cubed
- 1 pint Vermont Pure Maple Syrup
Instructions
- Gather all the ingredients and begin with a clean and dry mixing bowl.
- Add the heavy cream, eggs, sugar, vanilla extract and cinnamon into the bowl.
- Begin to slowly mix all ingredients with a hand blender or whisk.
- Make sure the mixture is whisked or blended well. Everything needs to be fully incorporated.
- Heat a non stick pan and add a teaspoon of butter.
- Dip the Panettone bread into mixture give it a slight squeeze and place in your pan.
- Repeat this step for every piece of Panettone.
- Cook for about 5 minute on each side with medium heat.
- If you want a slightly crispier french toast, feel free to cook for a little longer on each side.
- Plate this with butter, maple syrup, strawberries, blueberries or any other topping of your choice.
This dish is a favorite of mine that Chef Niko makes. It is absolutely eating a piece of heaven each and every time! I love the idea that you are using panettone in a different way. You will not be disappointed.