Panettone French Toast
Panettone French Toast is so yummy. Delicious, rich panettone turns ordinary French toast into an indulgent holiday breakfast treat.
Servings: 2
Prep time: 10
Total time: 20 minutes

Panettone French Toast is so yummy! Delicious panettone does of great job of turning ordinary French toast into an indulgent holiday breakfast treat. Eggs, milk, and good-quality bread are the essence of great French toast, and panettone the sweet, rich Italian Holiday bread, really ups the ante. It is chock full of candied citrus and dried fruit which have sweetness of their own to infuse into the eggs and milk, there’s need no to add any sugar. It is simple and simply delicious. You can serve it with syrup, but as it is already so rich, I prefer it with fresh fruit or compote. Try it.


  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 3/4 cup, to bring the batter up to a generous 1 cup. Add freshly 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, and serve immediately. That’s it!


4 thick slices panettone bread (see Ann’s Tips)

2 eggs

3/4 cup Whole milk, or as needed

Grated nutmeg to taste

1 to 2 teaspoons butter

Nutritional Information


298 cals


12 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


33 g


8 g


3 g


15 g


396 mg

*per serving

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Ann's Tips and Tricks

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

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




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