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Tuscan TipsLearn Italian

Panettone French Toast

*Serves 8


  • 1 cup water
  • 1cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • ½ teaspoon ground cinnamon
  • 1 large panettone (1.1 pound: 500 grams)- remove baking paper on bottom and sides
  • 6 large eggs
  • ¾ cup whipping cream
  • ¾ cup whole milk
  • ¼ cup sugar
  • 2 tablespoons butter
Cooking Instructions
  •  To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan.
  • Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the
    syrup reduces to 1 cup, about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon. Keep the syrup
    warm. (The syrup can be made the day before. Cool, then cover and refrigerate.
    Rewarm before serving).
  • To make the French toast: Preheat the oven to 200 degrees.
  • Trim the bottom crust of the panettone. Cut the panetonne in half from top to
    bottom. Then slice up each half into pieces for the French toast.
  • In a large bowl, whisk the eggs until well blended.
  • Add the cream, milk, and sugar and whisk until well mixed.
  • Melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
  • Dip the slices of panettone into the custard, turning to allow both sides to absorb
    the custard (Dip lightly – do not soak the panettone).
  • Grill the soaked panettone slices until they are golden brown and firm to the
    touch, about 4 minutes per side.
  • Transfer the French toast to a baking sheet and keep them warm in the oven.
  • Repeat with the remaining butter, panettone slices, and custard.
  • Serve with warmed syrup.
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From Tuscany with love