Panettone French Toast

One of my favorite holiday treats is Panettone. If you are not familiar, it is an Italian holiday bread with pieces of dried fruit in it. Some versions have chocolate and nuts, but I prefer the traditional kind. While I love enjoying a piece lightly toasted with a cup of coffee in the morning, it also makes a delicious French toast. Drizzle with warm maple syrup and a handful of pomegranate seeds for a festive holiday brunch.

Panettone French Toast Ingredients

1 16 oz Panettone loaf

2 eggs

½ cup milk

¼ teaspoon salt

1 tablespoon sugar

½ teaspoon vanilla

¼ cup pomegranate seeds, optional

maple syrup for serving

Panettone French Toast Recipe

Slice the Panettone in half, we will only be using one half so you can save the other half for another time. Slice the half into 1-inch thick slices, then cut the slices in half vertically. 

In a shallow bowl, whisk together the eggs, milk, salt, sugar, and vanilla. Place the Panettone in the egg mixture and let soak for about 30 seconds, then flip the pieces so the other side is coated.

Grease a frying pan with cooking spray and place over medium heat. Once the pan is warm, add the Panettone (you may need to do this in batches depending on pan size.) Let cook for about 2-3 minutes on each side, watching carefully. The Panettone should be golden brown on one side before flipping to the other side. 

Once all the Panettone is done, garnish with pomegranate seeds, and serve with warm maple syrup.

Serves 2-3 

*To use the whole loaf for French toast, double the egg mixture ingredients.

If you enjoy this panettone French toast recipe, I recommend giving these bread recipes a try:

• Pumpkin Bread
• Banana Nut Bread
• Lemon Pistachio Zucchini Bread

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