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. 
Panettone French Toast
- Total Time: 30 minutes
- Yield: 3 to 4 servings 1x
Description
Indulge in a sumptuous Italian twist on French toast, using the festive holiday bread, panettone, for a cozy and decadent breakfast treat.
Ingredients
- 6 thick slices Panettone
- 4 eggs
- 3/4 cup (177 ml) whole milk
- Butter, for cooking
Instructions
- In a large baking dish, beat the eggs thoroughly and stir in the milk until well combined.
- Place the slices of panettone in the egg mixture and let them soak for about 10 minutes on each side, ensuring most of the liquid is absorbed.
- Heat a pat of butter in a skillet over medium heat.
- Once the butter is melted and the skillet is hot, add the soaked panettone slices.
- Cook each slice for about 3-4 minutes on each side, or until golden brown and cooked through.
- Serve immediately, perhaps with a dusting of powdered sugar or a drizzle of syrup.
Notes
- Panettone French Toast is perfect for using up leftover slices of this festive bread.
- It’s an easy recipe that doesn’t require much attention, allowing you to enjoy time with family.
- Serve with powdered sugar or syrup for added sweetness.
- If you don’t have panettone, brioche can be a good substitute.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 220
- Fat: 14
- Carbohydrates: 44
- Fiber: 1
- Protein: 12
- Cholesterol: 210
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Frequently Asked Questions
Why soak the panettone slices for 10 minutes on each side?
Unlike thinner sandwich bread, thick slices of panettone need the full 10 minutes per side in the egg-and-milk mixture to absorb enough liquid so the inside cooks through and turns custardy during the 3–4 minutes per side in the buttered skillet.
What can I use if I do not have panettone?
The notes suggest brioche as a good substitute, which shares panettone’s enriched, eggy texture and makes equally decadent French toast.
Is this recipe only for Christmas morning?
No — the article admits to making this panettone French toast on more than just Christmas morning during years of living in Rome, whenever there were last few slices of bakery-fresh panettone to use up. The notes confirm it is a great way to use leftover panettone any time.
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!
Lovely post, and a great breakfast idea!