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Panettone, French toast style

Punch up your typical holiday breakfast or brunch by using Panettone for your French toast offering



  • 2 large eggs

  • 1/2 teaspoon vanilla extract

  • 6-7 tablespoons whole milk or buttermilk, depending on the thickness of your bread

  • 1/8 teaspoon ground cinnamon (traditional, but you could also add a pinch of allspice, nutmeg, and/or cardamom)

  • pinch of salt

  • 4 slices panettone, about 1 1/4-inch (4cm) thick), though 1 1/2 is okay, too; you will just have to cook it longer

  • butter, for frying the French toast




  1. In a wide, shallow bowl, beat the eggs, milk, vanilla, salt, cinnamon (and/or other spices), and whisk together until blended.

  2. Place the panettone slices in the egg mix and gently press them down so that the custard soaks in. Once each panettone slice has absorbed the custard, turn each one over and repeat on the other side of the bread.

  3. Pre-heat a large skillet over medium heat then add a generous pat of butter in the center of the pan and coat it.

  4. Add the soaked slices of panettone to the skillet and cook until the bottoms are browned, about a minute or two, depending on the thickness of your slices.

  5. Flip the slices and cook on the other side until browned on the bottom. They should match the top.

  6. Serve hot with warmed maple syrup, and top with your choice of berries and either plain Greek yogurt or whipped cream. A sprig or two of mint is a nice edible decoration.



Watching your sugar intake? Try monk fruit syrup as a delicious alternative.


Looking to make this for dessert? Simply add a scoop of vanilla or maple ice cream and drizzle some caramel sauce.

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