Panettone French Toast
Wake up to this scrumptious French Toast made with Panettone ... so easy to make and utterly irresistible!
Servings: 6 slices
Calories: 362kcal
Ingredients
- ½ (26.2-ounce / 750 gram) panettone
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 cup whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- pinch kosher salt
- 3 tablespoons unsalted butter (divided)
Equipment
- Large Nonstick Frying Pan (or Electric Griddle)
Instructions
- If starting with a whole panettone, cut in half vertically (reserve one half for another use, or double the recipe). Cut a thin slice to remove the crust from the outer edge, then cut the bread into 3 large (1-inch thick) slices. Cut each slice in half. You should have 6 slices of bread when done. Set aside.
- Heat one tablespoon butter in a large skillet over medium heat.
- While the butter heats, whisk together egg and sugar in a large, shallow bowl (or square baking dish) until smooth. Then whisk in milk, vanilla, cinnamon, and pinch of salt.
- Soak two slices of bread in the egg mixture for about 30 seconds. Flip carefully, then soak for another 30 seconds or until the egg mixture has saturated the bread.
- Carefully transfer the soaked bread to the frying pan. Cook until browned on one side, then flip and cook until browned on the second side (about 5 to 7 minutes total).
- Repeat process with remaining bread, adding one tablespoon butter to the frying pan for every two slices of bread. If your pan gets too hot, remove it from the burner while soaking the bread, or reduce the heat slightly.
- Serve hot with your favorite toppings, such as butter and maple syrup. Enjoy!
Notes
Feel free to use any flavor of panettone for this recipe, such as classic fruit, chocolate chip, vanilla, and more. I like to save expensive loafs for eating as-is, so I used this easy to find and affordable panettone, which works perfectly for this recipe!
For best results, use whole milk. A neutral-flavored, unsweetened, thick and creamy plant based milk may also be used (such as soy milk).
Once soaked, the panettone becomes very fragile. Make sure to flip it carefully in the custard (I like to use a fork, along with clean fingers). When adding it to the frying pan, get as close to the pan as possible and use a spatula to transfer it. If the bread does happen to break, push it together in the pan, and it should stick together as the eggs cooks.
If you're preparing this recipe using a large skillet, I'd recommend cooking the french toast in batches of two. It will cook more evenly if your pan isn't crowded. If you have an electric griddle, feel free to cook everything at once.
You should have a little custard left over when you've finished soaking the six slices, enough for another slice or two if you'd like to make more!
Make sure to read the info before this recipe card for helpful tips, variations, topping ideas, and more!
Nutrition
Calories: 362kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!