Panettone French Toast
Panettone French Toast
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Panettone French Toast

25 MIN
20 MIN
Panettone, that most glorious of Italian holiday breads (think love child of brioche, challah and fruitcake), makes for decadent French-toast fodder. Repurpose your cupola-shaped loaf this season for brunch, and kick up its flavour profile several notches with vanilla, cinnamon and, brace for it, orange marmalade syrup. The pièce de résistance here is the garnish of yogurt, crushed amaretti cookies and orange slices. French toast has never had it so good.



Marmalade Syrup




  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. In a bowl using a whisk, combine the milk, sugar, eggs, vanilla and cinnamon until smooth.
  3. Dip the panettone in the egg mixture and soak well. Transfer to a plate and let rest for 5 minutes, allowing the panettone to thoroughly absorb the egg mixture.
  4. In a large ovenproof, non-stick skillet over medium-high heat, cook half of the panettone slices at a time in 2 tbsp of the butter until browned on both sides. Set aside on a plate.
  5. Return all of the panettone to the skillet. Transfer to the oven and bake for 5 minutes to heat through.

Marmalade Syrup

  1. Meanwhile, in another skillet over medium-high heat, bring all the ingredients to a boil and reduce for 5 minutes or until thick and syrupy, stirring occasionally.


  1. Drizzle the marmalade syrup over the panettone. Top with the yogurt, crushed amaretti and orange slices.

Good with...


  1. We have been making french toast with panettone every Christmas, but we cut the bread horizontally into round slices - not vertically into wedges. This way you get flat slices, which are much easier to soak in the egg mixture. We use a pie plate or a shallow soup bowl as the soaking dish, and just slide the slice of the panettone into the dish, before cooking it in the pan. Small change but it makes the whole process simpler.

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