Panettone french toast

Panettone french toast
  • 15

    min prep time
  • 15

    min cook time
  • 2



  • 2 large eggs
  • 6 tablespoons whole milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • pinch salt
  • 4 slices of Stefano traditional panettone  about 1 ¼ inch thick (Stefano lemon or chocolate panettone may also be used)
  • butter, for frying 


  1.  In a wide, shallow bowl, beat the eggs, milk, vanilla, cinnamon, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help the bread absorb the custard, then turn them over then do the same to the other side of the bread.
  2. Heat a good-sized pat of butter in a large skillet over medium heat. Add the custard-soaked slices of bread to the pan and cook until they’re browned on the bottom, about a minute. Turn the slices of bread over and fry on the other side until browned on the bottom.

Serving suggestions: Serve the French toast warm from the skillet with maple syrup, agave nectar, or your favorite topping for breakfast. (Blueberry compote or sautéed apples are also nice.) A little pat of butter could also go on top as well. It can be served for dessert, like the French do as pain perdu, along with a scoop of ice cream and some caramel sauce.