Panettone French Toast

A spongy golden Italian egg bread studded with dried fruits, panettone is traditionally served during the Christmas holidays. Here we transform this sweet bread into a delicious version of French toast.

Panettone French Toast

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  • Prep Time


  • Total Time


  • Servings



  • ½

    purchased panettone, about 1 lb.

  • 3


  • 1

    cup milk

  • Grated zest of 1 orange

  • ½

    cup fresh orange juice

  • 1

    Tbs. Cointreau or other orange liqueur (optional)

  • 3

    Tbs. granulated sugar

  • ¼

    tsp. ground cinnamon

  • Freshly grated nutmeg, to taste

  • Softened unsalted butter for brushing

  • Confectioners’ sugar for dusting

  • Warm maple syrup for serving


Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half. In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls) and add the bread slices. Soak, turning once, about 10 seconds per side. Heat an electric griddle on medium heat and brush with butter. When the butter foams, add a few of the bread slices (do not overcrowd). Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook for a few minutes more per side until browned to your taste. 
 Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven to 200°F. Repeat to cook the remaining bread slices. Dust the French toast with confectioners’ sugar. Serve immediately with maple syrup.


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