Panettone French Toast is a delicious alternative to simply toasting your panettone which in itself is delicious too! But this Panettone French Toast is whip up in a jiffy and the toasty crust in contrast to the soft, custardy inside is just wonderful especially when accompanied by fresh fruit like berries.
This recipe has been adapted from similar ones you can find online or in many cookbooks. While this version serves two, it can easily be increased to serve four, six or even eight or more if you are serving a crowd. Cut the panettone horizontally to make thick round slices which are then cut into four for easy serving. If your panettone is a bit on the dry side, allow it to soak for a minute but be mindful since soft panettone can breakdown quickly in the egg mixture resulting in a sloppy mess. And no one enjoys a sloppy mess!
So what panettone should you use? In this case, I have used a traditional fruit studded panettone however these Mini Chocolate Chip Panettone also make amazing french toast. With a cream for richness and a dash of cinnamon for that festive flavour this Panettone French Toast will be a favourite breakfast treat. And yes, you can make it for breakfast. It’s as simple as whisking the egg together with milk, cream and flavouring with a fork. Then dipping in the panettone before frying off in a little butter. It’s so fast but also impressive. Even if you wake up bleary eyed on New Year’s Day, you’ll be able to put this together for a great brunch or afternoon snack!
My sincere thanks to you who have supported Marcellina in Cucina in 2017. May the New Year begin with all the good things in life – good food, good company and good times.
- 1 slice Panettone, cut horizontally 1.5cm/1/2inch thick, quartered
- 1 large egg
- 1 tablespoon thick cream
- 2 tablespoons whole milk
- 3 teaspoons castor (superfine) sugar
- 1/2 teaspoon vanilla extract
- sprinkle of cinnamon, to taste
- 30 grams/1oz butter
- raspberries, blueberries, honey and icing sugar to serve
In a shallow dish break egg and add cream, milk, sugar, vanilla and cinnamon. Whisk well to combine.
Melt butter in a non stick skillet over medium heat.
Dip both sides of panettone in egg mixture. Allow to soak up but not soften too much or it will disintegrate.
Gently fry soaked panettone pieces in butter until golden then carefully turn to brown the other side.
Serve two pieces per serve with raspberries, blueberries and a drizzle of honey. Dust with icing sugar to finish.