Panettone makes for an incredibly decadent French toast because itis essentially a cross between a rich brioche and a fruitcake. This recipe isan elevated holiday classic featuring thick-cut slices of buttery, artisanal Panettone soaked in a spiced vanilla custard. Griddled to a golden crisp, eachbite reveals a soft, cloud-like center and topped with delicious Nutella!
Ingredients: 1 Loaf Panettone of your choice (approx. 500g–750g)
4 Large Eggs
¾ Cup Half & Half
1 tsp Vanilla Extract
½ tsp Ground Cinnamon
¼ tsp nutmeg
Pinch of Salt
Nutella and Berries for garnish
Butter For the skillet
Instructions: •
Prep the Panettone: Remove the paper liner from the bottom and sides of the loaf. Slice the panettone into 1-inch thick pieces. Then cut them in half to create wedges
Whisk the Custard: In a wide, shallow bowl, whisk together the eggs, half & half, vanilla, cinnamon, salt, and nutmeg until well combined.
Heat the Pan: Melt a tablespoon of butter in a large non-stick skillet or griddle over medium heat.
Dip and Soak: Dip a slice of panettone into the egg mixture.
Tip: If the bread is fresh, a quick 10-second soak per side is enough. If it's a bit stale, let it sit for 30 seconds to soak up more custard. Do not over-soak, or it may fall apart.
Cook: Place the soaked slices in the skillet. Cook for 2–3 minutes per side until golden brown and slightly crisp on the edges.
Top: Add a dollop of nutella and some fresh berries on top of each piece of french toast
Tips and Variations
The Italian Twist: A dollop of Mascarpone cheese or lightlysweetened ricotta on top.
Citrus: Add the zest of an orange into the custard mixture to bringout the citrus.
Extra Indulgence: Cut your panettone into thicker slices,slice the middle open, and spread nutella inside for a Nutella stuffed french toast
Watch The Video
.webp)