Panettone French Toast

Panettone French Toast
serves 4

Eating Panettone during the Christmas season has been our family tradition for as long as I can remember. Now, I say “during the Christmas season” because as soon as my little eyes spy Italian fruit cake hanging from the ceiling of local pork stores or in big tree shaped displays at specialty markets - I am purchasing one, if not two, and enjoying Panettone as soon as the day after Thanksgiving. This enjoyment, God help my kissing thighs and womanly belly, extends all the way through the New Year. Why do I/we/my family enjoy Panettone for 2 whole months (plus)? Panettone is seasonal, so the need for me/our family to consume it in somewhat large quantities is based on its limited availability. I know, I know. I believe in health and balance, but I also believe in (and justify) the seasonal hoarding of Panettone. Cancel me or read on ...

Panettone is an Italian sweet bread / cake that hails from Milan, Italy. It is a soft, supple, fluffy, light, doughy, citrusy explosion of flavor that can be likened to fruit cake or stolen, but it is less dense and more tasty (if you ask me, but I am biased - I suppose). Panettone is long and cylindrical in shape; containing raisins and pieces of candied citron (candied citrus peel). If you so choose, you can buy Panettone with chocolate chips. But if you do dare to dance with Panettone, I fancy that you must go deep, deep into it’s world of dried fruit and orange essence. Save the chocolate chips for cookies or, I don’t know, your pancakes? Whatever.

Inevitably, in our home, there is always leftover Panettone in the days following Christmas. And, as much as we love to eat it for breakfast with coffee or have a piece after lunch with tea - Panettone is the perfect “bread” to make a super simple, soft and flavorful french toast.

So, if you’ve purchased Panettone this season or if you have not and you’re inspired to go and buy one before you have to wait until Christmas of 2025, give this a try. I’m sure you will have found your new, favorite, holiday french toast.

I like to serve Panettone french toast with fresh fruit, no maple syrup necessary, because the cake is so moist on its own. And, better yet, when it’s dunked in egg and fried (yum) - it’s even more sweet, supple and bursting with flavor. I like adding fresh berries and little pieces of orange or clementine when serving to really bring out the citrus flavor that the cake is built on.

Let’s get started!

First things first, Panettone is tall and cylindric in shape. To make french toast you will slice the Panettone into 2 inch thick slices or wedges. Following, you’re going to give it a nice dip in an egg bath that’s been whisked with half and half, cinnamon and a lil’ bit of vanilla (optional, I don’t like masking the citrus aroma of the cake). Yum. Really, the same french toast steps are taken here and will follow!

Place a large non-stick skillet or griddle pan over medium heat and generously spray with non-stick spray or butter if you prefer. Once the Panettone has been dipped in the egg wash, transfer to the hot skillet/griddle and cook for approximately 2-3 minutes on each side until the Panettone is a deep golden brown.

Transfer the hot Panettone french toast to a plate and serve with fresh berries and oranges. Feel free to top with confectioners sugar or maple syrup if that’s your preference! Personally, I prefer a pat of butter and fresh fruit for a light, buttery and citrusy french toast! Enjoy!

Panettone French Toast
serves 4

Ingredients

1/2 of a whole Panettone cut into 4-6 slices that are, 2” thick 
4 large eggs
3 T half & half or 1/4 c of whole milk *I find half & half or, if you dare, heavy cream, to create a more custardy egg mixture that will fry beautifully
1/4 tsp vanilla extract, optional
1/4 tsp ground cinnamon
Non-stick spray or SALTED butter for frying the Panettone French toast 
Optional toppings: fruit(s) or berries of choice, extra butter, confectioners sugar and/or maple syrup

Instructions

—In a wide, shallow bowl, whisk the eggs, milk, vanilla and cinnamon together.
—Place the Panettone slices in the egg mixture and then turn them over to coat the other side of the bread.
—Coat a large non-stick skilled or griddle pan with non-stick spray or 2 T of butter over a medium flame.
—Add the egg coated slices of Panettone to the pan and cook until they're a deep golden brown, about two minutes.
—Turn the Panettone and fry on the other side until golden brown, another 2 minutes.
—Repeat until all of the Panettone slices have been fried off.
—Serve hot and top with fruit and berries of your choice, a pat of butter maple syrup or confectioners sugar - choose your own adventure!