Panettone French Toast | Recipes | Cook For Your Life
Panettone French Toast

Panettone French Toast

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5 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

Panettone turns ordinary French toast into an indulgent holiday breakfast treat. Good-quality bread is essential for great French toast, and panettone — the sweet, rich Italian holiday bread — really ups the ante. Because...


Ingredients

  • 4 thick slices panettone bread (see Chef Tips)
  • 2 eggs
  • ¾ cup whole milk, or as needed (see Chef Tips)
  • Grated nutmeg, to taste
  • 1 to 2 teaspoons butter
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Nutrition Facts

Calories

298 cals

Fat

12 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

33 g

Sugar

8 g

Fiber

3 g

Protein

15 g

Sodium

396 mg

Directions

  1. Lay the bread slices in one layer in a shallow baking dish.
  2. Break the eggs into a 2-cup measuring jug. Gradually beat in just enough milk, about ¾ cup, to bring the mixture up to a generous 1 cup. Add grated nutmeg and beat well.
  3. Pour the mixture over the panettone slices and let them soak up the liquid. After a couple of minutes, turn the slices over to make sure they are soaked evenly.
  4. Grease a skillet with the butter. Heat over a medium-high flame. When the skillet is hot and the butter is melted and bubbling, place the slices of soaked panettone in the skillet. Gently spoon any leftover egg mixture over the tops of the bread slices as you cook them. When the down-side of the bread is done to a golden brown, flip the slice over and cook until the other side golden, too. Serve immediately.

Chef Tips

To cut the panettone: first cut the loaf in half, top to bottom, then slice. Make the slices around ¾-inch thick. Cut each slice in half to make it easier to handle.

To make this really decadent, use unsweetened evaporated milk instead of whole milk.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society