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Panettone French Toast

Yields4 ServingsPrep Time2 hrs 25 minsCook Time45 minsTotal Time3 hrs 10 mins

Panettone is typically exchanged around the holidays. Use it to treat any house guests with a breakfast of sweet Panettone French Toast in the morning.

Panettone French Toast

 1 loaf of panettone bread
 6 large eggs
 2 whole milk or drinkable yogurt (such as vanilla kefir)
 ¼ cup plus 2 tbsp sugar
 1 tbsp vanilla extract
 2 tsp ground cinnamon
 1 tsp nutmeg
 ½ tsp salt
Garnishes:
 Chopped pecans, powdered sugar, maple syrup
Supplies:
 One 9” x 12” baking dish or Six 4”x6” mini loaf pans.
1

Beat the eggs in a large bowl. Add in all the remaining ingredients, except for the Panettone and mix to combine.

2

Rip or cut the Panettone into small chunks – about 2-3” squares. Dunk the Panettone chunks into the egg mixture, soaking them.

3

Place the chunks into the baking dish, one after another until the dish is full. Feel free to pack the cake pieces tightly, as you want them to hold together.

4

Once you have used all the cake pieces, cover the dish with aluminum foil and refrigerate for at least 2 hours, but best if overnight (Added bonus: prepare this dish on Christmas Eve, and bake in the morning while unwrapping presents!).

5

Heat an oven to 375°F. Place the covered baking dish in the oven and bake, covered, for 25 minutes. Uncover, and bake until the top is golden brown, another 15-20 minutes.

6

Remove from the oven, and with a sharp knife, cut into slices (like toast!). Serve with the suggested garnishes (and extra tinsel).

Nutrition Facts

Servings 4