Panettone French Toast

Panettone French Toast must be on your holiday breakfast menu this year. Seriously.

Panettone French ToastCertainly you’ve seen the big displays at the grocery store of these funny loaves of bread inside gigantic boxes labeled “Panettone.” Before I worked at Trader Joe’s many years ago I was completely unfamiliar with what these were, and I feel like they took a while to catch on in the United States as we ended up having a ton of them left-over after Christmas. It’s not because they aren’t amazing, either. It’s just because people haven’t caught on to just how amazing these delicious Italian loaf cakes are.

Especially because based on the photo on the box, they really look a whole lot like a fruit cake… which people really don’t seem to be too fond of. However, these cakes are really light and fluffy with such a wonderful airy texture and they’re studded with raisins, candied orange, and lemon zest. Of course they can be eaten as they are and are traditionally served with things like hot chocolate or amaretto. However, you can level up your Panettone in many many delicious ways.

Panettone French Toast However, you can level up your Panettone in many many delicious ways. My two favorites are Panettone Bread Pudding (which is an excellent way to use up any stale Panettone), or this delightfully tasty Pannetone French Toast. The airy cake soaks up eggs beautifully and makes for a fluffy, eggy, and sweet breakfast that is just so perfect for Christmas breakfast and brunch the day after. The addition of nutmeg and cinnamon lend to an even more cozy, wintry taste.

Panettone French Toast

Makes 4 Servings

Ingredients:

  • 4 1-inch Thick Slices of Panettone
  • 4 Eggs
  • 1 tsp. Half and Half
  • 1/2 tsp. Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Sea Salt
  • Powdered Sugar and Maple Syrup for garnish
  • To Make:

In a bowl, whisk together eggs, Half and Half, cinnamon, nutmeg, and salt.

Set a non-stick skillet over medium-high heat.

Dip Panettone on each side into the egg mixture to coat and place on the skillet.

Cook about 3 minutes per side until gently browned.

Serve warm with powdered sugar and maple syrup on the side. Enjoy!

Panettone French Toast

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Panettone French Toast
 
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This Panettone French Toast recipe takes the traditional Italian loaf cake and turns it into a wonderfully fruity and fluffy Christmas breakfast.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 4 1-inch Thick Slices of Panettone
  • 4 Eggs
  • 1 tsp. Half and Half
  • ½ tsp. Cinnamon
  • ¼ tsp Nutmeg
  • Pinch of Sea Salt
  • Powdered Sugar and Maple Syrup for garnish
Instructions
  1. In a bowl, whisk together eggs, Half and Half, cinnamon, nutmeg, and salt.
  2. Set a non-stick skillet over medium-high heat.
  3. Dip Panettone on each side into the egg mixture to coat and place on the skillet.
  4. Cook about 3 minutes per side until gently browned.
  5. Serve warm with powdered sugar and maple syrup on the side. Enjoy!

 

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3 Responses to “Panettone French Toast”

  1. Gail
    December 19, 2015 at 11:03 pm #

    What a fabulous idea for panettone!

  2. Maria
    December 20, 2015 at 1:11 pm #

    So happy to see your post on panetonne French toast. A helpful hint on preparing the toast : after slicing bread stack in large zip locks and freeze. Dipping the slices while frozen keeps its shape. The heat will easily defrost the bread quickly. Those unused slices are also great to have in freezer when you are craving panetonne in February.

  3. December 20, 2015 at 11:16 pm #

    This French toast looks crazy amazing. I would love a couple slices on my breakfast plate.
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