Best 7 Panettone French Toast Recipes

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Looking to create a delightful and unique breakfast or brunch dish? Panettone French toast is the perfect choice. Panettone is a traditional Italian sweet bread that resembles a bundt cake. It is characterized by its distinctive dome shape, fluffy texture, and fruity flavor. With its hint of sweetness and dense texture, panettone works wonderfully as the base for a classic French toast. Whether you want to impress your guests or simply treat yourself to a special breakfast, panettone French toast is sure to satisfy your cravings.

Let's cook with our recipes!

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup water
1 packed cup brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1 (1-pound) panettone, paper removed
6 large eggs
3/4 cup heavy whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter, divided
1/2 cup mascarpone cheese
Serving suggestion: powdered sugar and assorted fresh berries.

Steps:

  • For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
  • For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
  • Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
  • Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

PANETTONE FRENCH TOAST



Panettone French Toast image

Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.

Provided by Victoria Gellatly

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 15m

Yield 1

Number Of Ingredients 5

¼ cup milk
1 egg
1 dash ground cinnamon
1 (1 inch) slice panettone
1 tablespoon butter

Steps:

  • Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
  • Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 30.5 g, Cholesterol 223.6 mg, Fat 21.6 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 10.1 g, Sodium 293 mg, Sugar 16.1 g

PANETTONE FRENCH TOAST CASSEROLE



Panettone French Toast Casserole image

This version of a very common American breakfast, made into a casserole, using an Italian sweet bread baked for the holidays, is definitely something to be happy about! Soak your casserole overnight to achieve best results.... you want the bread to be completely saturated in the custard so that it gets light and fluffy in the oven. Covering the casserole during the last bit of baking time ensures no overbrowning. Serve with warm maple syrup.

Provided by Karen Rankin

Categories     100+ Breakfast and Brunch Recipes     Breakfast Casserole Recipes     French Toast Casserole Recipes

Time 9h20m

Yield 10

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
½ cup packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
8 large eggs
2 cups whole milk
2 cups heavy cream, divided
cooking spray
1 (26.5 ounce) loaf panettone
2 tablespoons salted butter, melted
1 tablespoon white sugar
1 (6 ounce) container fresh raspberries
½ cup toasted sliced almonds
1 tablespoon powdered sugar

Steps:

  • Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated.
  • Lightly grease a 9x13-inch baking dish with cooking spray.
  • Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish.
  • Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
  • Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary.
  • Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.

Nutrition Facts : Calories 679.7 calories, Carbohydrate 66.3 g, Cholesterol 253.4 mg, Fat 42.6 g, Fiber 4.4 g, Protein 12.6 g, SaturatedFat 20.5 g, Sodium 429.9 mg, Sugar 38.6 g

RACHAEL RAY'S PANETTONE FRENCH TOAST



Rachael Ray's Panettone French Toast image

We make this on Christmas morning and as we buy and receive lots of candied citrus cake--panettone--we make it for guests over many holiday weekend brunches. The recipe is equally delicious prepared with thick-sliced brioche or challah bread. We serve this with a petite smoked ham, sausage patties, or bacon.

Provided by Rachael Ray Every Day

Categories     Breakfast and Brunch     French Toast Recipes

Time 25m

Yield 8

Number Of Ingredients 11

6 large eggs
½ teaspoon salt
1 cup half-and-half
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons superfine sugar
⅛ teaspoon freshly ground nutmeg
½ cup butter
1 ½ cups maple syrup
1 cinnamon stick
8 thick-cut slices panettone

Steps:

  • In a large shallow dish, whisk up the eggs, salt, half-and-half, vanilla, almond extract, sugar, and nutmeg.
  • Heat a large griddle over medium heat.
  • In a small pan, melt the butter. In a small pot, gently warm the syrup with the cinnamon.
  • Paint the griddle with the butter. Soak 4 slices of bread at a time in the egg mixture, turning and draining off the excess. Cook each slice slowly for 7 to 8 minutes, turning occasionally, until deeply golden. Remove to a wire rack-lined baking sheet and repeat with the remaining 4 slices of bread.
  • Brush the toast with melted butter and serve, spooning the warm syrup over the top.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 71.2 g, Cholesterol 183.3 mg, Fat 22.8 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 11.1 g, Sodium 413.5 mg, Sugar 51.5 g

PANETTONE FRENCH TOAST



Panettone French Toast image

Great for a special breakfast or brunch. Easy but so delicious. Taken from Giada (Everyday Italian).

Provided by hepcat1

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1 lb loaf panettone, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
powdered sugar, for dusting

Steps:

  • To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan.
  • Bring to a boil over high heat, stirring until the sugar dissolves.
  • Boil until the syrup reduces to 1 cup, about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon.
  • Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.).
  • Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F.
  • Trim the bottom crust of the panettone.
  • Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!).
  • In a large bowl, whisk the eggs until well blended.
  • Add the cream, milk, and sugar and whisk until well mixed.
  • Melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
  • Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard.
  • Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side.
  • Transfer the French toast to a baking sheet and keep them warm in the oven.
  • Repeat with the remaining butter, panettone slices, and custard.
  • Transfer the French toast to plates.
  • Dollop the mascarpone atop each.
  • Lightly dust with the powdered sugar.
  • Drizzle the cinnamon syrup over and around the French toast and serve immediately.

Nutrition Facts : Calories 416.1, Fat 22.4, SaturatedFat 12.6, Cholesterol 246.8, Sodium 109.4, Carbohydrate 47.3, Fiber 0.1, Sugar 45.7, Protein 8.1

PANETTONE FRENCH TOAST WITH RUM



Panettone French Toast with Rum image

Categories     Dairy     Egg     Breakfast     Brunch     Christmas     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 500-gram (approximately 17.5 ounces) loaf panettone
1/2 cup sugar
1 teaspoon ground cinnamon
8 large eggs
2 cups whole milk
2/3 cup dark rum
8 tablespoons (1 stick) unsalted butter

Steps:

  • Preheat oven to 200°F. Cut bread into 1-inch-thick slices. Cut slices into twenty 5x1-inch strips. Reserve any remaining bread for another use. Combine sugar and cinnamon in small bowl. In shallow bowl, whisk together eggs, milk and rum.
  • Dip 5 bread strips into egg mixture; let stand 2 minutes. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Cook bread until golden brown and firm touch, about 4 minutes on each side. Sprinkle 2 tablespoons cinnamon sugar over French toast, turning to coat on all sides. Cook until sugar melts, turning once, about 2 minutes. Transfer French toast to baking sheet; keep warm in oven. Repeat with remaining bread, egg mixture, butter and cinnamon sugar in 3 more batches. Transfer French toast to plates.

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 27

6 large eggs
2 cups half-and-half
1/2 teaspoon sugar
1 teaspoon vanilla extract
Finely grated zest of 1 orange
One 17 1/2 ounce loaf panettone
3 tablespoon unsalted butter
Confectioners' sugar
Marinated Berries or Glazed Apples and Pears, recipes follow
2 tablespoons sugar
1 vanilla bean, split lengthwise and seeds scraped out with a knife and reserved
Grated zest of 1/2 lemon
Grated zest of 1/2 orange
1 cup water
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 pint raspberries
1/2 pint blueberries, rinsed
1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
3 Bosc pears (about 1 1/4 pounds)
Juice of 1 lemon
1/4 cup unsalted butter
3 tablespoons sugar
Grated zest of 2 oranges, plus their juice
Two 3-inch-long cinnamon sticks
2 tablespoons Calvados, Apple Jack, or brandy (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds.
  • Heat 1 tablespoon of the butter in a large skillet over medium heat. Dip 2 bread slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes.
  • To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar. Serve with marinated berries or glazed apples and pears.
  • In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
  • Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl toss the fruit with the lemon juice.
  • Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.

Tips:

  • Use stale panettone: Stale panettone makes the best French toast because it absorbs the custard mixture more evenly, resulting in a tender and flavorful dish.
  • Make the custard mixture ahead of time: You can make the custard mixture up to 24 hours in advance. This will allow the flavors to meld and develop.
  • Use a heavy skillet: A heavy skillet will help to prevent the French toast from burning.
  • Cook the French toast over medium heat: Medium heat will help to cook the French toast evenly without burning it.
  • Serve the French toast immediately: French toast is best served immediately after it is cooked. This will ensure that it is crispy on the outside and tender on the inside.

Conclusion:

Panettone French toast is a delicious and easy-to-make breakfast or brunch dish. With its sweet and flavorful bread, creamy custard mixture, and crispy exterior, it is sure to be a hit with everyone at the table. By following the tips above, you can make the best Panettone French toast possible.

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