Panettone French Toast

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READY IN: 30mins
Recipe by Catherine B.

Published in the Austin American-Statesman in December 2009, this recipe inspired me to visit a local Italian market for a loaf of Italian panettone. A new Christmas morning tradition has begun for my family - this recipe is simple and delicious. In 2010, I found Cranberry/Orange Panettone at World Market - delicious!

Ingredients Nutrition


  1. In a small saute pan, melt 1 Tbsp butter; add pears and brown sugar. Simmer until pears are tender. Keep warm.
  2. Scramble egg; add cream, salt, sugar, cinnamon and nutmeg to eggs. Mix well.
  3. Slice the loaf of panettone in half; lay the cut side down on cutting board to slice evenly into 1/2-3/4 inch slices; discard the "heel.".
  4. Dip sliced panettone into egg mixture, allowing to soak for 30 seconds.
  5. Heat large griddle to medium-Low heat.
  6. Melt 1 Tbsp butter on griddle.
  7. Place soaked panettone on griddle. Flipping only once, brown toast on both sides.
  8. Plate french toast and pour pear sauce over the top.

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