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Panettone French Toast

Panettone French Toast

This luscious Panettone French toast is a holiday twist of an old classic that might just become your family's new favorite recipe.
Course Breakfast
Cuisine American
Keyword Panettone French Toast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 305kcal
Author Our Gabled Home
Cost $12


  • ½ cake Panettone
  • 2 whole eggs
  • ½ cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • butter for frying


  • If you are making a double batch or just want to keep the French toasts warm, warm your oven to 200˚F.
  • Unwrap the Panettone. You will notice that it has paper around its bottom. You can gently peel all the paper off. If I want to preserve the other half of the Panettone for later, I often choose to leave the paper on.
  • Cut 4 slices off the Panettone. Note: No matter how you slice it, there is no way to make them evenly big. If you left the paper on, you can cut right through is with a good (bread) knife. Set the slices aside.
  • Carefully place the soaked Panettone slice into the hot skillet. Fry on the first side until golden brown.
  • With a spatula, carefully flip it onto the other side and fry until golden brown.
  • When done, remove the Panettone French toast from the skillet and transfer to a plate. You can keep it warm in a warm oven.
  • Continue with the remaining slices.
  • Serve the Panettone French Toast as is, with a dusting of powdered sugar, some maple syrup, fruit, or your favorite toppings.