Panettone French Toast Recipe

This panettone French toast recipe is ridiculously easy, and perfect for using up leftover panettone.

I always end up with loads of leftover panettone after Christmas – both from gifts and because I buy it myself. This is the opposite of a problem, because I freaking love me some panettone. But there does come a point where there are more Christmas leftovers than you can shake a stick at. In which case it's time to shake things up a bit.

You can use leftover panettone the same ways you'd use leftover bread in dessert recipes. Think French toast (like this) and bread and butter puddings, trifles, toasted bread ice cream etc. But French toast is without a doubt the quickest and easiest way to transform it, and it's both breakfast and dessert friendly. Just the thing when you're feeling the effects of the party period in between Christmas and the New Year.

You can also see how I make this on my YouTube channel:

Ready? Let's go.

(Serves 1–2, depending on how thickly you slice the panettone.)


2 thick slices of panettone
2 eggs
50ml milk

To Serve (Optional):

Icing sugar
Maple syrup


1. Beat the eggs in a large, wide bowl, and whisk in the milk until well combined.

2. Dip the panettone slices in the egg mixture on all sides, and leave in the mixture to soak thoroughly for about five minutes.

3. Lightly oil a frying pan, and fry the soaked panettone slices for 2–3 minutes on each side, until piping hot, puffy and golden.

4.  Serve straight away with a dusting of icing sugar and a slug of maple syrup.

Enjoy, have fun, and have a very happy New Year.


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