Panettone French Toast

Total Time:
30 min
10 min
20 min

6 servings

  • Cinnamon Syrup:
  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon
  • French Toast:
  • 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
  • 6 large eggs
  • 3/4 cup whipping cream
  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 1/2 cup mascarpone cheese
  • Powdered sugar, for dusting

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 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)

Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for 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 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. 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.

Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

View All

Cooking Tips
More Recipes and Ideas
4.7 123
Sooo good! I did make some changes though as I could not decide between this and another recipe so I kind of met in the middle. I used 1/4 c brown sugar instead of white sugar, only 1 cup of half n half, added 1 tsp vanilla, and only good old Kerrygold butter and real maple syrup as the topping. I also did not cut off the bottom crust as I think that is unnecessary. The whole group raved and raved about it. item not reviewed by moderator and published
My husband make this for me every birthday. It is an experience to be had. item not reviewed by moderator and published
Just made it for New Years Day Breakfast my husband and four year old loved it. I didn't change anything & we also made the syrup. item not reviewed by moderator and published
I made this this morning for my husband and me and it was DELICIOUS! The recipe is very easy to adjust for 2 or 3 servings. After reading the reviews I debated about the sugar in the egg mixture but decided to make everything exactly in the proportions called out in the recipe. I'm glad I did because it was perfect. item not reviewed by moderator and published
AMAZING! Made this for Christmas breakfast and my family loved it!! Great idea Giada!! So delish!!! item not reviewed by moderator and published
My family and I loved this! item not reviewed by moderator and published
My kids look forward to eating this breakfast around the winter holidays every year. After New Years you can find panettone in many supermarkets on sale! But the one thing I absolutely omit from the recipe is the additional 1/4 cup of sugar in the custard. Really no need for it. The panettone is sweet enough and the brown suger syrup, amazing!!!! item not reviewed by moderator and published
I guarantee their isn't another french bread recipe out there to top this one. I had been looking for something to compliment my traditional Christmas brunch breakfast casserole and this is it! To the reviewer who said that any syrup would do. Uh, uh! The syrup and the french bread are a match made in heaven. The cinnamon syrup is the perfect compliment to the fruity french toast. Put is this way...I offered the old maple syrup standby to everyone at the table and there were no takers. Absolutely delizioso! item not reviewed by moderator and published
It was a hit, came out gorgeous and yummy. I'm not even a big panettone fan, but we had a lot of it as a gift so I'd figure I'd make it...I have pics but I dont see a way to post them here unfortunately. Yes, it is sweet, but the episode title is "simply sweet". Its a once-in-a-while treat. item not reviewed by moderator and published
Stuck with a post-Thanksgiving panettone I have no use for, a Google search revealed this recipe and video, which effectively shows how panettone French toast should come together. Giada gets it right with the cream and the abundance of eggs - makes for a deliciously rich French toast. Her cooking and holding instructions are great. But I'm not sure if the recipe has enough sugar. Would it be possible to add more sugar, like, say, an entire bag per slice of toast? I'm being sarcastic of course, but the amount of added sugar she calls for is just nuts - panettone is *already* loaded with sugar and sugary fruits. Add anymore sugar and you don't have French toast, you have fried candy. Kinda gross. I'm not surprised folks are complaining in the comments that it's just too much. Beyond that, the syrup is unnecessary (Grade B maple works as well and is likely better for you and the mascarpone unimpressive (whipped cream is cheaper, easier to come by and works as well. item not reviewed by moderator and published

This recipe is featured in:

Breakfast for Dinner