California Central Coast Recipes

Panettone French Toast

Panettone French Toast is French toast on "steroids". As you probably know, Panettone is the Italian orange flavored Christmas Bread. It generally is available in most markets starting around Thanksgiving time. We always seem to have a few extra on hand so we decided that Panettone French Toast would be perfect for a Christmas Day or New Years Day brunch.

We decided that Panettone was just too elegant for simple pancake syrup on top, so we came up with a recipe for an Orange Sauce made with fresh orange juice, Grand Marnier liqueur, and a little Marmalade, reduced down to an a zesty syrup to accompany the French Toast.

To really make it over-the-top, add a dollop of our Chantilly Cream and listen for the "oohs and ahs!" ©2018, Panettone French Toast
Preparation time: 15 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


2 Three-quarter inch -0ne-inch thick slices Panettone Christmas bread
4 Large Eggs , beaten
2/3 Cup Whole milk
1 Tablespoons Unsalted butter

Orange Sauce
Chantilly Cream

Preparation Directions.

1 Starting with a round-shaped whole Panettone, slice the bread horizontally across into 3/4" - 1" thick round slices.

2 Beat the eggs, then add the milk and beat again to mix well. Pour the mixture into a deep plate or bowl large wide enough to accommodate the cut bread slices.

3 Heat a wide skillet or grill over medium heat. Add the butter and melt. Make sure the pan is hot before adding egg-coated bread to pan.

4 Dip each slice into the egg-milk mixture, let the slice soak up the liquid for a few seconds, then flip and coat the opposite side (do not let the bread get totally soggy). Then shake-off excess egg-milk mixture and transfer to the hot skillet.

5 Cook each bread slice about two minutes each side or until browned nicely.

6 Top with some warmed Orange Sauce , and if desired a dolop of Chantilly Cream.

Wine and Food Pairing and Serving Suggestions.

This is a spectacular holiday brunch entree, or dessert. Serve with a sparkling wine or Champagne.

A tip from Sue!

If rushed, prepare your ingredients in advance.

If you know youíll be rushed at cooking time, pre-measure out as many of the ingredients as you can, and arrange them by the cooking order of the recipe.

If itís going to be more than several minutes before you actually start making the dinner, be sure to cover the perishable ingredients with plastic wrap or place in containers and put them back in the refrigerator to hold until you are ready.