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Panettone French Toast

The ultimate holiday breakfast in 30 minutes
52 Ratings
93% would make again
Panettone French Toast
Photo: Rachel Vanni/Tasting Table

We’ve been getting loaves of panettone for weeks now and have been trying to figure out what to do with our stockpile of carbs. Then we had a revelation. What better way to use up leftover panettone than by turning it into rich French toast for breakfast? Top with orange whipped cream, toasted pecans and maple syrup, and you've got the holiday breakfast of champions.

Unlike traditional French toast, you'll want to dip the panettone into the batter just before frying. Panettone is quite soft and studded with dried fruit, and would become too fragile if soaked in batter. A quick dip saturates the bread while keeping it firm enough to sear.

Check out our favorite holiday tips and recipes.

Panettone French Toast

Recipe from the Tasting Table Test Kitchen

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


For the Orange Cream:

½ cup heavy cream

1 tablespoon confectioners’ sugar

1 teaspoon orange zest

1 teaspoon kosher salt

For the French Toast:

2½ cups whole milk

½ cup granulated sugar

1 teaspoon kosher salt

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

6 eggs

4 tablespoons butter, divided

One 2-pound loaf panettone, halved lengthwise and cut into 1-inch-thick slices

Chopped pecans, for garnish

Maple syrup, for serving


1. Make the orange cream: In a medium bowl, whisk together the orange cream ingredients to stiff peaks. Refrigerate until ready to serve.

2. Make the French toast: In a large bowl, whisk together the milk, sugar, salt, vanilla, cinnamon and eggs until smooth.

3. Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Dip 4 pieces of the panettone into the batter and place in the pan. Cook, flipping once, until golden brown, 2 minutes per side. Transfer the French toast to a platter and repeat the process with the remaining ingredients.

4. Spoon the orange cream over the French toast, then garnish with pecans and serve with maple syrup.

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