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Panettone French Toast

Rich Italian Christmas bread dipped in a vanilla cinnamon egg custard and seared in butter until crisp and golden.

22 minEasyServes 4420 cal/serving

Italian-AmericanBreakfastStovetopVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 8 slices panettone bread, sliced thick
  • 4 large eggs, beaten
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter
  • 1/4 cup pure maple syrup

Instructions

  1. 1

    Whisk 4 beaten large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon in a shallow dish until combined.

  2. 2

    Melt 2 tbsp unsalted butter in a large skillet over medium heat.

  3. 3

    Dip 8 slices sliced thick panettone bread into the egg mixture for 5 seconds per side.

  4. 4

    Cook panettone in the skillet for 3 to 4 minutes per side until golden brown.

  5. 5

    Serve warm topped with 1/4 cup pure maple syrup.

Questions

Can I make Panettone French Toast dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 1/4 cup heavy cream, 2 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Panettone French Toast gluten-free?

Yes. The gluten in this entry is 8 slices panettone bread, sliced thick. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Panettone French Toast keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Panettone French Toast?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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