Panettone French Toast





Introduction: Panettone French Toast

Panettone, an Italian fruit bread traditionally served for Christmas and New Year's, makes a delicious and filling French Toast. And when sliced the wrong way, its presentation is perfect for a family breakfast, or brunch during the holidays. If you're lucky enough to get your hands on a loaf of Panettone all year-round, it makes a really good breakfast anytime, but is an especially nice treat for the holidays.

Panettone French Toast can be served a multitude of ways. You can serve it simply with butter and maple syrup, spread with your favorite jam, topped with mixed berried and whipped cream, or with sauteed apples and vanilla yogurt, as I've detailed in this Instructable. Whichever way you choose to present your Panettone French Toast, I hope you enjoy it.

Happy Holidays!

Step 1: Prepare Custard Mixture

This recipe is extremely customizable to the number of people you need to serve. Per slice of Panettone French Toast, you will need:

 - 1 egg
 - 1/4 c. milk
 - 1/2 tsp. cinnamon
 - 1 tsp. sugar
 - 1 slice of Panettone(see next step)

In a pie pan, whisk together the egg, milk, cinnamon and sugar for one slice of french toast. It is very important to only mix the custard 1 slice at a time. Panettone is extremely absorbent, and will suck up ALL of the custard if you mix the entire batch at once. It is a little time-consuming, but totally worth it when you taste the end results.

Step 2: Slice Panettone

In my experience, I've always seen Panettone sliced like a cake - in wedges. Now is the time to go against tradition and turn that Panettone on its side to slice it!

Remove the paper wrapper and, using a serrated knife, slice 3/4-inch-thick rounds of bread, working your way from the bottom up. You can trim off a small sliver from the bottom first, if you don't particularly like the toast end piece of bread loaves.

Slice one piece of Panettone per person. Trust me, you will be full after only one slice!

Step 3: Dip and Fry Toast

Drop a tablespoon of butter in a frying pan large enough to accommodate one entire slice of Panettone, and heat to medium. Dip one slice of Panettone in custard, turning to coat and soak up all of the liquid. Carefully transfer the egg-soaked bread to the hot frying pan, as it is relatively fragile at this point.

Cook the Panettone over medium-low heat until browned, then flip it over and cook the second side until brown. It is important to cook the french toast at a low enough temperature as the slices are thick. If you cook it too fast, the outside will be done before the egg on the inside of the slice has a chance to cook.

Once the Panettone is cooked, transfer to a baking sheet and keep warm in the oven, set at 200 degrees F. Continue mixing the custard, dipping and frying the slices of Panettone until you have enough for everyone, keeping the extra warm in the oven.

Step 4: Sauteed Apples

For the sauteed apples, you will need:

 - 1 MacIntosh apple
 - 2 tsp. butter
 - 2 tsp. brown sugar
 - 1/2 tsp. cinnamon

This recipe is for one slice of Panettone French Toast. You can easily multiply the ingredients for the number of people you are serving, or the number of slices of french toast you are making.

Wash, core and slice the apples, leaving the skin on. Put the apple pieces into a frying pan with butter and begin to sauteed on medium-high heat. When the apples begin steaming, add the brown sugar and cinnamon and stir.

As the apples cook, their juices will combine with the butter and brown sugar, and as this liquid reduces, it will make a nice caramel sauce that will coat the apples. When this sauce bubbling in the bottom of the pan, remove the pan from the heat.

Step 5: Serve and Enjoy

Take each slice of Panettone French Toast from the oven and place on a plate. Top with a serving of Sauteed Apples, and a dollop of vanilla yogurt, and there you have it! Delicious and filling, and perfectly fitting for the holidays. Enjoy!

Happy Holidays!

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    21 Discussions

    I will try this ASAP! The Panettone went on sale at our grocers and I decided to buy some. Thanks for the recipe! Needed a good recipe to start the New Year! :)

    I've tried it today and it was acceptable (mistakes due to my faults!), but I'm not sure how to declare the apple cooked enough.

    3 replies

    It's not really a question of cooking the apples, but of cooking the caramel sauce. If you cook the apples, butter and brown sugar over medium-high heat until the sauce is caramelized, the apples will be tender enough to serve. You don't have to worry too much about the doneness of the apples, since even if they are a little crunchy, they are still good.

    Glad you enjoyed it!

    After months of attempts I've mastered them it; It's fabulous.
    This certainly is the best breakfast that can be brought to girlfriends in bed :D

    I'm so glad that you stuck to it - and happy that you both enjoyed your breakfast! Merry Christmas!

    Made this today (sans the toppings) - Wonderful! Thanks for sharing the recipe.

    You know as usual this looks woohoo. But I spent a short while in japan and everywhere they had this obsession with french toast! Arghhhhh so sweet lol, but your pics look nice had to comment because french toast always looks so pretty, not my thing though but looking good :)

    THIS...IS...GREAT!!!!!! loved it, try it with pomegranate and mandarin orange. BTW your sauted apples recipe is great also. Fav´d and +1 vote.

    1 reply

    Love the pomegranate and mandarin orange suggestion - I will definitely have to try it next time I make this. So glad you enjoyed it!

    made this this morning, and it tastes great! 5 stars and +1 vote!

    I'm italian and I prefer PANDORO to Panettone. Pandoro have much butter (over 30%), no candieds and less sugar. I think that could taste better, especially whit kiwi, oranges or lemmons (and peanuts butter?)... ;)
    BTW, here in Italy, Pandoro & Panettone can be found at special low price after jannuary few days, and have more than a year before they expires. So we use to gather some pieces and eat it every day for months. ;)

    2 replies

    I agree, pandoro is also very good, and I look forward to it at Christmas, but I  don't think I could make that into french toast! Here in Canada, we have Italian shops that import Panettone all year-round, but usually just the more bread-like one with bits of candied peel in it. I think that variation works best for the french toast.

    Wonderful stuff!

    It makes the most decadent bread and butter pudding!

    1 reply

    Wow, I never thought of trying Panettone in a bread pudding, but that sounds extremely good! Thanks for the suggestion, Z..

    My family's Italian so Christmas means lots and lots of Panettone. December 26th is always awesome for this reason.