Panettone French Toast

This Christmas morning, Nicole Criss suggests you share something decadent for breakfast.
By Nicole Criss

My family is known for cozy breakfasts all year round. Pancakes, waffles, and uber-comforting bowls of oatmeal with butter, cream, grated pear, berries and nuts are on the rotation all winter long.  But on Christmas morning, it’s always nice to share something decadent.  Even better when it doesn’t require a lot of mixing or attention.  That way the focus can be where it needs to be — say, unwrapping stocking stuffers.

I must admit to making this Panettone French Toast on more than just Christmas morning, during the last few years when we were living in Rome.  I had grown slightly addicted to bakery fresh panettone, and this was a nice way to use up the last few slices.  Now that we’re in New York, the nicest part about making a recipe from my days in the Eternal City is the chance to remember my life there, particularly an unforgettable Christmas in Assisi.  Memories like these make Christmas breakfast even sweeter.


5.0 from 1 reviews
Panettone French Toast
 
Prep Time
Cook Time
Total Time
 
A sumptuous "Italian" version of French toast using the festive holiday bread, panettone.
Author:
Recipe Type: Breakfast
Serves: 3 to 4
Ingredients
  • 6 thick slices Panettone
  • 4 eggs
  • ¾ cup (177 ml) whole milk
  • Butter
Instructions
  1. In a large baking dish, beat the eggs and stir in the milk.
  2. Set the slices of panettone to soak for about 10 minutes on each side.
  3. Most of the liquid should be absorbed.
  4. In a skillet, heat a pat of butter to coat the pan.
  5. Over medium heat, fry the slices of panettone until golden brown on both sides.
  6. Set them in the oven (350 F or 180 C) for about 5 minutes to ensure the egg is cooked.
  7. Serve with real maple syrup, or even some whipped cream and berries if the mood strikes.

 

Nicole Criss

Nicole Criss

Nicole Criss is passionate about international foods and the cultures from which they stem. Nicole writes the blog 'And Baby Cakes Three,' chronicling stories of her global food adventures from New York City where she resides with her husband and toddler.

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2 Comments
  1. I was born and raised in NY and married into an Italian family and was introduced to panettone 28 years ago. Back in 2001, I saw a Christmas Day Good Morning America holiday cooking session in which the Panettone French Toast was featured. Ever since then for the past 12 years, I’ve meshed my love for the French Toast my mom made for me as a child in NY, with the tasty Panettone that my husband and his family have been toasting to every Christmas as I cook myself Panettone French Toast on most Xmas mornings with any slices left over after Christmas Eve dinner. A tasty tradition indeed!

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