When you see those towering stacks of Panettone in the stores or receive one as a gift, know that it’s not just a tasty treat – it’s a slice of Italian Christmas history and the warmth of holiday traditions. The sweet, fluffy bread filled with candied fruits and nuts has become synonymous with festive celebrations. And it happens to be perfect for making Panettone French toast. Our local gourmet grocery store currently has stacks of them in their holiday foods display, and I couldn’t resist picking up a couple to have for breakfast throughout December. Ready to make panettone French toast? Hit the “jump to recipe” button or scroll through below for some helpful tips and tricks.
INGREDIENTS
- 1 Panettone
- 2 large eggs
- 1/2 cup of whole milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- A pinch of salt
- Butter for cooking
- Powdered sugar and maple syrup for serving
INSTRUCTIONS
Slice the Panettone into quarters, and then carefully cut the quarters in half so you have eight pieces.
In a bowl, whisk together eggs, milk, vanilla extract, and a pinch of salt.
Heat a skillet or griddle over medium heat and add a pat of butter.
Once butter is melted, dip each Panettone slice into the batter, ensuring both sides are well-covered, and add to the hot skillet. You might need to cook them in batches. Cook Panettone slices until golden brown on both sides.
Serve Panettone French toast with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream.
