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panettone french toast recipe

Panettone French Toast

This panettone French toast is warm, custardy, and gently crisp on the edges. Thick slices soak up a simple egg-and-milk custard, then cook in butter until golden. The citrus and raisin notes from the loaf make breakfast feel festive with almost no extra work.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American-style breakfast, Italian-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

For the French Toast
  • 5 –6 thick slices panettone from a 1-lb loaf, cut ¾–1 inch thick
  • 2 large eggs
  • 1 cup milk or half-and-half
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 tsp orange zest
  • 1 –2 tbsp butter for cooking
Optional Toppings
  • Warm maple syrup
  • Powdered sugar
  • Fresh fruit orange segments, berries, grapes
  • Whipped cream
  • Orange-spiced syrup optional: maple + orange peel + warm spices

Method
 

Slice the panettone.
  1. Cut into ¾–1 inch slices. Halve each slice for easier dipping and flipping.
Make the custard.
  1. In a shallow bowl, whisk eggs, milk (or half-and-half), vanilla, salt, and orange zest until smooth.
Preheat the pan.
  1. Heat a nonstick skillet over medium heat. Add a small knob of butter. When it foams, the pan is ready.
Dip the slices.
  1. Dip each slice briefly—just a few seconds on each side. Let extra custard drip off so the slices don’t get soggy.
Cook the toast.
  1. Lay slices in the pan with space between them. Cook about 2 minutes per side until golden brown and crisp on the edges.
Keep warm.
  1. Transfer finished pieces to a baking sheet and keep in a 200°F oven while you cook the rest.
Serve.
  1. Add warm maple syrup, powdered sugar, or orange-spiced syrup. Fresh fruit or whipped cream also work well.

Notes

  • Thick slices matter. Thin pieces soak too fast and fall apart.
  • Let the butter foam—not burn. That’s when you’ll get even browning.
  • Don’t overload the custard with sugar. The bread already has plenty of sweetness from fruit and citrus.
  • If a slice feels too wet, rest it on a rack for 30 seconds before cooking.
  • Leftovers freeze beautifully. Reheat at 400°F to bring back the crisp edges.