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Panettone French Toast

Panettone French Toast

Use leftover panettone cakes to make french toast stuffed with mascarpone, chocolate, and drizzled with an orange syrup.

Panettone French Toast

Chocolate-Stuffed Panettone French Toast with Orange Syrup.

This is one of those recipes you can prepare the night before, then pop in the oven the next morning to bake. Perfect for a special holiday breakfast!

Panettone French Toast

If you’re from an Italian family like I am, chances are a panettone cake or two will show up around this time of year. When I was a kid I never really liked these tall, round cakes with their candied fruit, citrus zest, and raisins. Sort of like the Italian equivalent of fruitcake…almost.

I’ve grown to enjoy panettone cake, and the holidays don’t seem complete unless there’s one in the house, packaged in a bright trapezoid-shaped box.


However, sometimes they don’t always get eaten. I decided to turn this goodie into even more of a treat by making Chocolate-Stuffed Panettone French Toast with Orange Syrup.

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The mini cakes were the perfect size to make French toast “sandwiches” that I stuffed with a tasty mascarpone-chocolate mixture. I cut the mini panettone into 1-inch-thick slices starting at the bottom of the cake. If you have a standard-sized cake, cut into it vertically.

Click here for the orange syrup recipe.

Patricia Conte
Course Breakfast, Dessert
Cuisine Italian-Inspired
Servings 6 servings


For the orange syrup

  • Click the link above for the recipe.

For the French toast

  • 12, 1- inch-thick slices of panettone cut from the bottom of the cake (I used 2 mini panettone cakes)
  • 2 eggs beaten
  • 1/2 cup milk
  • 1/3 cup orange juice
  • 6 ounces mascarpone cheese
  • 1 ounce chocolate liqueur
  • 1/2 teaspoon cinnamon
  • 1/3 cup dark chocolate chips melted
  • 1/4 cup confectioners’ sugar
  • Plastic wrap
  • Parchment paper


For the orange syrup

  • Click the link above for the recipe.

For the French Toast

  • In a bowl, combine the egg, milk, and orange juice. Whisk to combine and set aside.
  • Add the mascarpone cheese, chocolate liqueur, cinnamon, melted chocolate, and confectioners’ sugar to a separate metal bowl. Use a mixer and blend together until combined.
  • Spread a generous amount of the mascarpone mixture (about 2 tablespoons) over half the panettone slices. Top with the remaining slices.
  • Place the French toast sandwiches in a baking dish so they are snug against each other.
  • Pour the egg mixture over the tops of the sandwiches. Cover tightly with plastic wrap and refrigerate for about 2 hours, or over night.
  • Preheat the oven to 350 degrees F.
  • Transfer the French toast sandwiches to a baking sheet lined with parchment paper.
  • Bake for about 10 minutes on one side, then flip and bake for another 10 minutes.
  • Remove from the oven and serve warm with the orange syrup.


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