Panettone French Toast

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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
I made this on Christmas morning and it turned out great (even with me misreading the recipe, and including the mascarpone cheese into the french toast batter! First time my husband has had panettone, and it is going to be part of our annual breakfast every year from now on! Can't wait for our 10 month-old son to be eating it next year with us. Thanks, Giada! item not reviewed by moderator and published
Made this for 3 people who had never had panettone before (and who were a little scared because they weren't really fans of fruit bread and everyone LOVED IT!!! I always trust Giada even when it sounds weird. I am making this again for my husband and 2 year old son for Christmas morning. Great recipe!!! item not reviewed by moderator and published
So yummy and perfect for Christmas! item not reviewed by moderator and published
This recipe has become our Christmas & New Year's mornings breakfast tradition. It's fantastic! The smells are wonderful, it's easy to make and it tastes delicious. Adults and kids both love it. I buy the Panettone at Trader Joe's at holiday time. My family can't wait until I make it this year and eat breakfast by the fire with hot cocoa. I plan to buy Panettone as gifts this year and will include Giada's recipe with each box. item not reviewed by moderator and published
first time making it and we all loved it. perfect for a winter day. its a keeper item not reviewed by moderator and published
I always have Panettone in the house over the holidays but this was the first time I have ever used this recipe to make French toast--it was absolutely the best French toast I've eaten. Do be careful after soaking the bread because it is a delicate texture and tends to fall apart, so as one of the other reviewers said be sure to use two hands or a large spatular or pancake turner to lift it out of the custard and onto the griddle. This will become a holiday classic at my house! item not reviewed by moderator and published
I found Panettone at our local thrift grocery store. I remembered seeing this recipe, so I tried it out. It was the BEST french toast we've ever had!! It was all easy to do and it came out perfect. We didn't have marscarpone, so we had it with just the syrup and butter. Tip: Be careful how long you soak it in the custard. It does break apart easily once it's wet. USE TWO HANDS! item not reviewed by moderator and published
I had never had or used panettone before, but have had such success with Giada's recipes that I bought one just to try this. We were stunned at the difference this light, eggy bread makes in French toast. I hope I can get another panettone to freeze before the holidays are over, so I can make it again. If not, next year, I'm getting half a dozen to freeze! item not reviewed by moderator and published
We made this 2 years ago for our Christmas breakfast and decided that this was our new family tradition for Christmas breakfast. We have introduced this recipe to several friends and family members, and all I can say is that it went over exceptionally well, everyone loved it! The flavors are amazing and I never really has a use for panettone before (never really knew what it was). I am so happy we received it as a gift 2 years ago. Christmas morning has never been the same since. item not reviewed by moderator and published
The Texture is out of this world, the bread really does make a difference! item not reviewed by moderator and published
Followed the recipe closely but found that the sugar and heavy cream didn't create a super indulgent rich french toast. Instead, we felt sick. The cheese helps to cut through the sweetness and the texture is great, but the sugar shock will keep us from making this again. Ugh. item not reviewed by moderator and published
This has quickly become one of our holiday traditions every Christmas morning. For the past three years we have enjoyed this fabulous recipe and will continue with it again this year....my family never lets me forget it!! yummy!!! item not reviewed by moderator and published
This recipe is excellent and very easy. Panettone bread is not always easy to find (only available part of the year here) so use another fruit bread--such as apple bread or a good raisin bread. item not reviewed by moderator and published
Thanks for all the good recipes!!! item not reviewed by moderator and published
A friend gave me a homemade panettone along with this recipe to serve my guests on Christmas morning. It was so delicious! You could use regular maple syrup, but I highly recommed the cinnamon syrup! Your guests will be begging for more! item not reviewed by moderator and published
This recipe is wonderful! The panettone can get fragile when it's dipped in the batter, so make sure the slices are thick enough to support the moisture. Great recipe for a special breakfast...just decadent and scrumptious!!! item not reviewed by moderator and published
My husband was a chef for years and I made this for him for Christmas Eve morning. He loved it (I did too). It was easy for me to make and delicious. This is now going to be our Christmas Eve breakfast tradition. item not reviewed by moderator and published
I love this recipe. I used the panettone with raisins and chocolate chips. It was sooooo good with the brown sugar cinnamon syrup. I had a little problem cutting up the cake without it breaking into small pieces. I didn't mind though, I just fried those up too. I will definitely special order some panettone for Valentine's Day breakfast since I can only find it at Christmas. :( item not reviewed by moderator and published
It doesn't get any better than this one. Didn't make the syrup, because I am a big fan of real maple syrup, but I did use the mascarpone and it was delish! I will make this every year. item not reviewed by moderator and published
Couldn't find the Panettone bread so used Texas Toast. Raves from everyone! item not reviewed by moderator and published
i've never had such wonderful raves.. so easy and delicious. i made this last christmas morning and it's forever a tradition now. thanks giada! item not reviewed by moderator and published
Butter on griddle is key to flavor. best french toast ever. Syrup is phenomonal flavor but we like it thicker. to do thicken add additional 1/2 cup brown sugar & double the whipping cream item not reviewed by moderator and published
best frech toast Ive ever had, the syrup was tasty :) item not reviewed by moderator and published
This is so good I can't say enough about it, except that I sent this recipe, bread, and syrup out for Christmas gifts last year! Thanks so much. Roxie item not reviewed by moderator and published
Thank you Giada for this wonderful recipe. I made it a Christmas morning and it was the best I've ever tasted. Me and a friend ate the whole thing - didn't think we'd be able to but we couldn't get enough! item not reviewed by moderator and published
great receipt and very easy to make and put all things together. enjoyed for 2 days item not reviewed by moderator and published
I didn't have any of the cheese, so I used whipped cream instead and it was still very, very yummy. Not particularly low fat, but yummy. item not reviewed by moderator and published
Wow this was great. If you mess this up then you just can't cook. item not reviewed by moderator and published
I tried this recipe for a group of my girlfriends, and before the last drop of each dish, they were all begging me for the recipe. I told them they had to thank the wonderful cook, Giada, for this delicious dish. French toast will never be the same to me or anyone who tries this recipe. item not reviewed by moderator and published
I made this recipe for my family on Easter morning and it was a huge hit! Decadent and special-this will become a part of our Easter tradition. Well done, Giada!! item not reviewed by moderator and published
Wow. This is spectacular! Be sure to use the mascarpone--it offsets the sweetness of everything else. My only regret is the difficulty of finding panettone after the holidays! item not reviewed by moderator and published
I made this one Saturday morning and everyone loved it, especially my 18-month-old and 3-year-old. I didn't make the syrup because I thought it'd be too sweet so we just buttered it and it was perfect. I froze the leftovers for quick breakfasts during the week. Thanks Giada! I haven't made anything of yours I haven't absolutely loved and raved about. item not reviewed by moderator and published
A wonderful addition to Christmas morning item not reviewed by moderator and published
i usually like giada's recipies despite the fat content, but this one isn't worth the calories! i could imagine serving this for desert, but at 10 in the morning it's enough to make your stomach upset. i even omitted the cheese and the syrup and served it with fresh peaches instead. unfortunately, it was still much too sweet for my family's taste. uck. item not reviewed by moderator and published
This is the best French Toast we have ever had...great to use the leftover Panettone from Giada's Panettone Triffle recipe!!! item not reviewed by moderator and published
The best french toast ever. It has become a family favorite. item not reviewed by moderator and published
A very elegant, yet very easy way, to serve French Toast. The custard recipe scales well--especially into thirds. I found the Panettone (purchased a 26.5 oz cake from Trader Joe's) very soft and crumbly, so I cut each slice into fourths before dipping it into the custard--much easier to work with this way--it kept the bread from soaking up too much of the custard (which makes it fall apart) and eliminated the need to keep previously cooked slices warm in the oven, as the cooking time was reduced this way. The cinnamon syrup--which is also easy to make--makes this dish extra special, although the slices are good with regular syrup as well. item not reviewed by moderator and published
This is a delicious and easy French toast which has become a Christmas brunch tradtion in our home. The Cinnamon Syrup is a bit too sweet with it so we don't use it; we generally just use real maple syrup which is rich enough by itself. I like the Perugina / Nestle brand panetonne, which has a nice orange hit and is easily found everywhere at Christmas time from drugstores to Sam's Club. Since it does have a slight orange flavor, we like to garnish the toast with a dab of orange marmalade and serve it with orange wedges and orange flavored Grand Marnier (or Cointreau) coffee. Could also make a simple orange syrup in place of the maple, or even thin out orange marmalade into a syrup. Delicious! Thanks, Giada, for all the great recipes! item not reviewed by moderator and published
Simply delicious....a must try. Very easy to make and just fabulous. Without doubt, this will become a Christmas tradition....although, I guarantee that I'll make it few times before next Christmas!!! item not reviewed by moderator and published
it is very yummy. item not reviewed by moderator and published
This is the second year we've had this for our Christmas Eve breakfast and we love it. My husband has declared this as part of our Christmas Eve tradition. The French toast is easy to prepare and reminds me of an upscale cinnamon bun. Don't skip the syrup or the marcapone cheese, it makes the dish. item not reviewed by moderator and published
To the person who said the toast burns on the outside before it cooks in the middle - TURN THE HEAT DOWN!!! This French Toast was LOVED by all my friends who ate it at our recent Christmas after-party breakfast. One of the guests is a French Toast fanatic, and his favorite had been a French Toast Casserole I'd made. He now has a new favorite - Giada's Panettone French Toast. Thank You for the magic. Now if I can just learn to make the Panettone, I'll really be set. item not reviewed by moderator and published
This was a special treat that we will have more often. We simply used Vermont maple syrup instead of the suggested syrup recipe and it was yummy just the same. item not reviewed by moderator and published
This is beyond delicious!!! This has become a Christmas breakfast tradition in our home. You must try the chocolate chip panettone. item not reviewed by moderator and published
the toasts are divine.Very rich and satisfying. item not reviewed by moderator and published
I absolutely LOVED this! It was so good I wanted to eat far more than I should. I added a little Amaretto extract (Almond extract is basically the same) to the marscapone and sugar with a little cool whip to lighten it up and it was amazing!. Warning, a little syrup goes a long way and only a quarter of the toast is good for one person especially if you plan on adding something on the side like bacon. item not reviewed by moderator and published
MY kids and I love this recipe so much. It is not our traditional Christmas morning breakfast!!!! item not reviewed by moderator and published
Very rich, and very good. I decided to cook down some strawberries and raspberries and opt pure maple syrup in place of the water and brown sugar for the syrup. Add a shot of DiSarrano and your set! Enjoy!!! item not reviewed by moderator and published
very good & easy. I make every christmas for breakfast. This is a family favorite. item not reviewed by moderator and published
I made this for a family brunch a few weeks ago and my husband said it was the best french toast he has ever had! Thanks Giada! item not reviewed by moderator and published
I made this both mornings this weekend (b/c I had leftover custard the first day). The first time, I made it wiht leftover italian bread, the second time with soft oatmeal loaf- absolutely the best ft I have ever had. the syrup is what makes it. it is super easy to do- next time I'll double this so we have plenty for dunking. item not reviewed by moderator and published
This is a great recipe and very flexible. We've made it many times. I like to add a little freshly grated nutmeg to the custard mixture. Also, try this recipe with challah. You can grill using olive oil and/or substitute Splenda for the sugar. Both work well. item not reviewed by moderator and published
She is good!!! item not reviewed by moderator and published
Awesome...Rich and delicious...This is not your momma french toast !!! item not reviewed by moderator and published
This was the best bread pudding ever. The bread itself it so good. Easy to make. I will have it for holidays for years to come. item not reviewed by moderator and published
I loved this recipe..absolutely delicious! I decided to use sliced raisin bread (Panera bakery). The cinnamon with the host of other ingredients aroused my senses! item not reviewed by moderator and published
Almost sickeningly so at the end of the day. item not reviewed by moderator and published
We used our own homemade bread, but loved Giada's syrup! item not reviewed by moderator and published
I fixed this for company the other morning and some thought it was good and others didn't. I didn't really care for it myself. I think I just don't like the dried currants in the bread. I also didn't care for the syrup very much either. It didn't get very thick and it was very sweet. Also most of us thought the mascarpone didn't add much to the recipe. Some couldn't even taste it and others didn't like the taste. Not a repeat for us. item not reviewed by moderator and published
Easy recipe but was unable to find Panettone at any local markets. So, here is a recipe I found at http://www.cooksrecipes.com/bread/panettone_recipe.html I suppose you could substitite with raisen bread but it misses the mark with the anise and almond extracts as well as the candied citron. 1/2 cup raisins 5 tablespoons rum 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1 cup warm water 3 cups all-purpose flour 1/2 teaspoon salt 5 tablespoons granulated sugar 3 tablespoons powdered milk 5 tablespoons butter, softened 1 large egg 1/2 teaspoon anise extract 1/2 teaspoon almond extract 3 tablespoons chopped candied citron 2 tablespoons pine nuts 1. Dissolve yeast in warm water. 2. In a bowl, combine flour, salt, sugar, powdered milk, softened butter, egg, anise and almond extracts. Stir in the yeast mixture and knead to form a soft dough. Add the drained raisins, chopped dried mixed fruit, and pine nuts. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours. 3. Punch down; form in a greased loaf pan*, and allow to rise again; about 1 hour. 4. Bake at 350*F for 20 to 25 minutes, or until the top is browned. item not reviewed by moderator and published
I do love making this sinful recipe with panettone and it's amazing, but another awesome way to use the egg custard is to make challah french toast, the challah is just as airy and light as the panettone and it's delicious both ways!! BTW you can get challah at just about any Jewish Deli! item not reviewed by moderator and published
I was amazed at the flavor of this toast!!! I do not like the bread plain but after I dipped it and fried it in butter then sugared it, it was sooooo good!! The real butter was just perfect for this!! I can only get panettone once a year at chritmas, and I will be making this every year for brunch. item not reviewed by moderator and published
My husband loved this recipe. Would definitely recommend this. item not reviewed by moderator and published
All of my children (all 4) actually gobbled up this reciepe on breakfast night!! We have breakfast dinners once a month, and this one has been my most popular, pared up with sausage links, and fresh strawberries for sides, or toppers! item not reviewed by moderator and published
We had this over the holidays when we bought some panettone after seeing Giada make this. We were skeptical since we had never had panettone but it was amazing. We ONLY made the toast, did not make the syrup or put the marscarpone on it. That said, I thought the bread it was sweet enough that I just buttered it and dusted lightly with the powdered sugar. I wanted to make this again for a brunch but couldn't find panettone in any of my local grocery or fine markets. I guess it is harder to fine after the season has past. item not reviewed by moderator and published
WE JUST STARTING MAKING THIS RECIPE THIS CHRISTMAS, AND I HAD TO GO OUT AND BUY MORE PANETTONE, BEFORE IT WAS GONE FOR THE CHRISTMAS HOLIDAYS. ITS EXCELLENT. WHAT A NICE CHANGE FROM THE BORING OLD FRENCH TOAST. I ALSO, SERVE IT WITH A FLAVORED CREAM CHEESE ON THE SIDE. THANKS GIADA, FOR ANOTHER GREAT RECIPE... item not reviewed by moderator and published
So yummy, my friends loved it! item not reviewed by moderator and published
I loved this french toast. Very light and not sickening sweet. My grocery store carried the panettone, but I had already ordered it from the breadsmith. So glad I paid the extra money. My grocery store's looked like raisin bread!! Even received a compliment from my brother, which is rare. Will be a staple for Christmas morning. item not reviewed by moderator and published
Fabulous hit with family Christmas morning. I made it with Pandoro instead since I prefer it over Panettone. Huge hit! item not reviewed by moderator and published
I served this up on Christmas morning, using maple syrup, and it was a hit. Delicious! item not reviewed by moderator and published
Panetonni is such a soft bread, it absorbs so much liquid, it is impossible to cook the egg thru without burnning the toast. The syrup is too sweet, and the small amouunt of sinnamon is overpowering. The mascarpone plays no role, adds nothing. item not reviewed by moderator and published
I made this dish for the family on XChristmas Day for Brunch and it was outstanding! Easy to make and even the kids enjoyed the sweet taste. Sure to be a holiday staple in my household. item not reviewed by moderator and published
This was a great recipe. I served this for Christmas and everyone liked it. item not reviewed by moderator and published
After along search for PANETTONE we were able to find some. We made the "Panettone French Toast' for Christmas breakfast. It was "To Die For". We are going to freeze a Panettone so that we can have Christmas in July. We will most likely have it again for New Years Breakfast. Marty and JoAnn, Ocala item not reviewed by moderator and published
I feel bad- I get so many compliments when I make Giada's creations! I rave about her though, and this recipe is one of her most indulgent. It is so easy, but extremely delicious. And I was doubtful about how the syrup would taste, but it was awesome- the perfect topping. Giada is a genius, she is one of the best chefs on this channel. item not reviewed by moderator and published
Delicious!!! I'd never tried this bread before, it never looked to me like it would be something I'd enjoy. I found small single serving loaves for $1 and made a scaled-down version of the recipe to taste test it - YUM!! It will be served Christmas morning for sure! item not reviewed by moderator and published
This recipe is awesome! Go to the trouble to purchase mascarpone cheese...it's more mild and sweet than philly cream cheese. Also take the time to make the syrup...it's worth every minute to prepare this recipe. I did find that after soaking the panettone slices, draining on a rack over a cookie sheet helps with more even cooking. item not reviewed by moderator and published
This has become a Christmas tradition for my family on Christmas morning. This year, I purchased several panettones and printed this recipe and gave them as gifts. item not reviewed by moderator and published
It looked so good when Giada made it, that we just (my husband and I) couldn't wait to try it. I buy a Panettone every week, I love it with my coffee, so we had all of the ingrediants and the two of us made it a joint effort and it was so worth it. I'm going to north Jersey this holiday and I visit with my mom. Well the two of us get together and we kind of have cook offs. We find receipes and just cook- we used to make them for my father but he passed away last year. My parents were married 65 years. They were sole mates, always together, holding hands when they walked. She treated him like a king and of course he recipicated. He'd love it when I can for a visit, he knew he was going to get . A lot of Giada's meals are very much the way my mother cooks. She Sicillian, my father was from Bari, there's a great difference in everything. But my husband and I enjoy your show Giada, we watch it together every night and I've tried quite a few of your recipes and have really enjoyed them. I'm becomming a much better cook because of Giada. She's rated a 10 for sure. item not reviewed by moderator and published
Loved the taste of panettone combined with french toast. I didnot make the syrup but I did add cinnamon and pureed fruit and I did not add the sugar since its already sweet. This can also be a single serving recipe using the mini panettones and adjusting the liquid and egg ratio. Enjoy!!! item not reviewed by moderator and published
When I saw Giada make this on TV, I knew I had seen the French Toast recipe I was waiting for. I'm diabetic and didn't make the syrup because there's already enough sugar to go around. I did add some dissolved Splenda to the marscapone and used some Cary's syrup. It was delicious. My guests used maple regular maple syrup on one slice. Later, they split the last slice with no syrup and were just as happy. Since marscapone is expensive and elusive, next time I'm going to mix a little milk or cream into cream cheese. I think the flavor would be about the same at a much lower cost. Here are some substitutes I just found, one of which is cream cheese and cream: http://www.heavenlytiramisu.com/mascarpo.htm I bought another Panettone for my dad since he's a big French Toast fan and claims the best he's had was in Costa Rica, followed by that at Tavern on the Green in Central Park. A 1 lb panettone at Whole Foods under their Whole Treat label, imported from Italy, was $5.49. A 2 lb loaf was $8.99. I bought it Nov 26 and it has a best before date of June 2006. I don't know that it's necessary to freeze it, even. Thanks Giada!! item not reviewed by moderator and published
So good, but just adding calories onto a already perfect sweet. I make for my family on Christmas Day Brunch, because it just fits so well in that meal. item not reviewed by moderator and published
Yummy I would also like to recommend to try it with NUTELLA! Thanks! item not reviewed by moderator and published
This is a must try. Easy and delicious. item not reviewed by moderator and published
This is the best recipe I've tried for French Toast. My fiance LOVES it--it just has the right flavor. Usually I don't make the syrup so I just add some cinnamon to the batter. With the marscapone and strawberries it is just delectable! item not reviewed by moderator and published
I love french toast when i made these it was like a little piece of heaven. item not reviewed by moderator and published
Delicious blend of flavor.. It's even better topped with sauted peaches or bananas! Love it! item not reviewed by moderator and published
What a great twist on an old favorite. This will become a Sunday staple. item not reviewed by moderator and published
Unbelievable, big hit on Mothers Day with fresh fruit and maple sausage. Try this with chocolate panettone for a rich desert. item not reviewed by moderator and published
This was the best french toast. I never had panettone or made my own syrup. It was fantastic. item not reviewed by moderator and published

This recipe is featured in:

Breakfast for Dinner