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    Home / Recipes / Course / Breakfast

    3 Dec 15, 2010 Breakfast  |   Jump to Recipe

    Panettone French Toast

    Panettone French Toast

    This post may contain affiliate links.

    For some reason, this Holiday season seems a bit busier than previous years.  Since Thanksgiving, I have been going non stop with various work functions, special events, parties and projects.  This past weekend, I finally had a brief moment to breathe.  My first thought:  Brunch.  Brunch is one of my favorite meals.  It’s like breakfast with the dial turned way up.  And… who doesn’t love a meal that encourages day drinking?  So on Sunday, I invited one of my friends over and whipped up a delicious batch of Panettone French Toast.  Served beside crispy strips of bacon and a fiery bloody mary, this dish is exactly what I needed to get through the rest of the Holiday season.  Continue reading for the recipe.

    Panettone

    Panettone French Toast

    Panettone French Toast

    by Brandon Matzek
    Adapted from Williams-Sonoma.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 1 lb panettone (about ½ a loaf)
    • 3 eggs
    • 1 cup milk
    • Zest of 1 orange
    • ½ cup freshly squeezed orange juice
    • 3 tablespoons sugar
    • ¼ teaspoon ground cinnamon
    • Freshly grated nutmeg, to taste
    • Unsalted butter, room temperature
    • Powdered sugar, for dusting
    • Warm maple syrup, for drizzling

    Instructions
     

    • Cut the panettone into 5 thick, vertical slices. Discard any ends pieces. Cut the remaining slices in half lengthwise.
    • In a medium bowl, whisk the eggs lightly to break up the yolk. Add milk, orange zest, orange juice, sugar, cinnamon and nutmeg, whisking to combine. Pour the egg mixture into a large, shallow baking dish.
    • Heat an electric griddle or large frying over medium heat. Slice a small pat of butter onto the griddle. Using a paper towel, spread the butter evenly over the surface.
    • Place a few slices of bread into the egg mixture. Let the bread soak for about 10 seconds and then flip. Once the second side has soaked for 10 seconds, carefully lift the bread from the mixture and let any excess egg drip off. Place the slices on the heated griddle and cook, turning once, until golden brown on both sides (about 4 - 5 minutes per side). Using a spatula, transfer cooked slices to a 200°F oven.* This will keep your finished French toast warm while other slices are cooking.
    • Divide French toast between 4 plates, top each serving with a dusting of powdered sugar and drizzle of warm maple syrup.

    Notes

    * I like to place a plate sitting a top a rimmed baking sheet into the 200°F oven. Once each batch of French toast is completed, place the slices on the plate inside the oven. When you are finished, simply pull the cookie sheet out and serve. I find it much easier to grab the cookie sheet from the oven rather than a plate full of French toast.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Orange Zest

     

    3
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Breakfast Tags: butter, cinnamon, eggs, maple syrup, milk, nutmeg, orange, panettone, powdered sugar, sugar

    Reader Interactions

    Comments

    1. Roxan says

      December 15, 2010 at 8:59 pm

      Wow that is one huge hunk of bread! Can you believe that up until about last week I had never heard of panettone before? I thought it was some other form of pancetta until I googled it. Now, I’m seeing it everywhere. I love breads in general, so I am planning on trying this. This french toast looks amazing!

      Reply
    2. Biz says

      December 16, 2010 at 4:48 pm

      I had never even heard of panettone until I married my Italian husband 10 years ago – now it is a Christmas staple – but never thought to make it into french toast – brilliant!

      Reply
    3. Mateja says

      December 17, 2010 at 9:53 pm

      I would replace breakfast for any meal any time of the day; especially when somthing so delicious is served! Thanks for adding me on FoodBuzz ^_^

      Reply
    4. Mina @ Angellove's Cooking says

      December 19, 2010 at 8:53 pm

      Panettone French Toast 🙂 merely brilliant idea!!!

      Reply
    5. penny aka jeroxie says

      December 20, 2010 at 12:44 am

      I always get my panettone…. laziness I guess. but it is christmas. i am allowed!

      Reply
    6. Grace says

      December 20, 2010 at 1:14 am

      I was just thinking about making a Panettone. It wouldn’t be Christmas in our home without it. I especially love it used in French Toast.

      Reply
    7. Irena says

      December 20, 2010 at 1:20 am

      Beautiful….o my I love Panettone-French toast style is a great idea. I love to make raisin bread French toast with good Cappuccino, it is super tasty.

      Reply
    8. Kim - Liv Life says

      December 20, 2010 at 4:58 am

      An excellent recipe! I recently obtained my first kitchen rasp and I can’t tell you how much I love it! I have no problem making my own zest now. Beautiful photos, as usual.

      Reply
    9. Rae says

      December 19, 2010 at 11:29 pm

      Looking forward to using my panettone recipe with this – thanks for posting!

      Reply
    10. Sandra says

      December 20, 2010 at 12:45 am

      So good!

      Reply
    11. Kate @ Diethood.com says

      December 20, 2010 at 3:26 pm

      What a great idea! Yum!

      Reply
    12. Jazz Rules says

      December 20, 2010 at 5:56 pm

      We were just talking about this yesterday! I work in Boston’s North End, so we are up to our ears in Panettone! My boss makes us buy one about every other day when the last one runs out. He even has stocked up on them for after the holiday season. We were discussing how fabulous it would be to make french toast out of panettone. I am going to surprise my fiance with this Christmas morning!

      Reply
    13. Joy says

      December 20, 2010 at 6:21 pm

      That looks great. French toasting anything makes it so much better.

      Reply
    14. Jenny @ meltingbutter says

      December 21, 2010 at 9:56 am

      yum! reminds me of Italy :))

      Reply
    15. Tes says

      December 21, 2010 at 11:06 am

      Wow what a great recipe. I love panettone… I need to try this 🙂

      Reply
    16. Becky says

      December 21, 2010 at 1:27 pm

      Congratulations on the top 9 today!! Great recipe!

      Reply
    17. Brandon Matzek says

      December 21, 2010 at 5:02 pm

      @Roxan Well I come from an Italian family, so I am very familiar with Panettone. But I could understand how you would not have heard of it before. They were usually only sold in Italian markets. They have become a bit more mainstream over the past several years.

      @Mateja You’re welcome!

      @Kim So excited for your new rasp! I use mine all the time – lemon zest, nutmeg, Parmesan cheese.

      @Jazz Rules Great to hear! This French toast would be a wonderful surprise on Christmas morning. I am planning on making it again as well.

      @Becky Thanks!

      Reply
    18. Fresh and Foodie says

      December 21, 2010 at 5:16 pm

      Yum! My husband and I make panettone french toast every year on Christmas morning. There’s nothing better!

      Reply
    19. shannon says

      December 22, 2010 at 2:28 am

      You had me at the orange zest!! Wonderful recipe!! Congrats on making foodbuzz top 9!!

      Reply
    20. Jordana @ White Cabana says

      December 23, 2010 at 11:21 pm

      Panettone is a staple at Christmas time with us Italians! I
      don’t actually like it but maybe I would if I transform it into
      French toast. Great idea! Not sure what my Italian relatives would
      think about this though. They’d probably say there’s no need to
      mess with perfection. Something like that. 😉 -Jordana

      Reply
    21. Justin Northcutt says

      December 11, 2011 at 11:38 pm

      I was lucky enough to walk into a Williams-Sonoma in Rochester Hills, MI a few years ago and receive a special Panettone treat! They had made Panettone French Toast using the W-S branded version, but had made it in a special way. They had made a stuffed version where they saute’d pears with some good cinnamon, and had added a layer of cream cheese in the middle with the pears. It was amazing. I bought their Panettone, went home, and made it myself. I did change from cream cheese to mascarpone to be a bit more Italian, and mixed in a bit of vanilla. This has been a Christmas morning/brunch request every year since. It’s rich, but it’s the perfect once a year thing. Thank you to the woman at W-S who talked to me about the recipe, you started a family tradition!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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