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Desserts

Panettone French Toast

Panettone French Toast: soft slices with raisins and candied fruit, dipped in a fragrant batter and cooked in butter for a special breakfast.
Recipe Panettone French Toast
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 5 minutes
  • Servings for 4 people

There’s something magical about waking up during the holidays, when the whole house smells festive and you’re craving a cozy, indulgent breakfast that instantly sets a special mood. And what could be better, in the days after Christmas, than this panettone French toast recipe to turn leftover panettone into a wonderful treat? With this simple yet impressive recipe, you can surprise your family with a breakfast or brunch that tastes of tradition with a creative touch, giving the holiday sweet breads a second life in true no-waste spirit.

Imagine generous slices of panettone, studded with raisins and bits of candied fruit, dipped in milk and fresh eggs flavored with vanilla and lemon zest. Just a few minutes in a pan with butter and the magic happens: the panettone turns into soft, golden French toast on the outside, incredibly tender on the inside, with a caramelized crust that wins everyone over at first bite. It’s the perfect holiday breakfast treat, an invitation to slow down and enjoy time together, and also a clever answer to how to use up panettone when you no longer know how to enjoy it.

It’s not just a no-waste panettone recipe: you can serve it as an easy dessert, topped with fresh fruit or a dusting of powdered sugar, to end Christmas lunch on a high note. If you’d like more ideas for reinventing holiday sweets, also try the Panettone Apple Cake, the Panettone Cups with Torrone Cream or treat yourself to the Filled Panettone. But if you’re looking for the perfect treat to start or end a holiday, pan-fried panettone with milk and eggs will be your secret weapon: a sweet idea with eggs and panettone that combines simplicity, flavor and the magic only the great classics can offer.

Ingredients for 4 people

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Method

  1. To make the Panettone French Toast, start by cutting the panettone into thick slices, ideally between 1 and 2 cm (1/2 and 3/4 inch) thick. With a sharp knife, trim the slices into neat rectangles of whatever size you like, removing any very uneven parts.
    Panettone French Toast, step 1: panettone cut into thick slices and trimmed into rectangles
  2. In a large bowl or a rectangular baking dish, crack the eggs and beat them briefly with the granulated sugar, the vanilla extract and the grated lemon zest. Then add the milk and mix thoroughly with a whisk or fork until you have a smooth, fragrant batter.
    Panettone French Toast, step 2: eggs, sugar, vanilla, lemon zest and milk whisked into a batter
  3. Put a nonstick skillet over the heat and melt a generous knob of butter. Meanwhile, dip the panettone slices into the liquid batter, letting them soak it up well on both sides without getting too soggy, so they don’t break. Gently place them in the hot skillet.
    Panettone French Toast, step 3: batter-soaked panettone slices cooking in butter in a skillet
  4. Cook the slices, turning them halfway through, until they are nicely golden and have formed a crisp crust on the surface. Transfer your piping-hot French toast to a serving plate, dust with powdered sugar and finish with a drizzle of honey or maple syrup and fresh berries, if you like. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you don’t have panettone, you can use pandoro and follow the same method: the result will be slightly sweeter and without candied fruit, perfect for those who prefer simpler flavors.

Tips

To make this treat even more indulgent, you can serve it with a scoop of vanilla ice cream, a dollop of fresh whipped cream or, to stay on the Christmas theme, a spoonful of mascarpone cream. It’s the ideal recipe for using up leftover panettone that has dried out slightly.

Storage

Panettone French Toast is at its best freshly made, while still hot and fragrant. We don’t recommend storing it, as it would lose its characteristic crisp outside.

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