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.

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    My husband make this for me every birthday. It is an experience to be had.
    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.
    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.
    AMAZING! Made this for Christmas breakfast and my family loved it!! Great idea Giada!! So delish!!!
    My family and I loved this!
    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!!!!
    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!
    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.
    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.
    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!
    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!!!
    So yummy and perfect for Christmas!
    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.
    first time making it and we all loved it. perfect for a winter day. its a keeper
    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!
    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!
    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!
    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.
    The Texture is out of this world, the bread really does make a difference!
    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.
    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 family never lets me forget it!! yummy!!!
    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.
    Thanks for all the good recipes!!!
    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!
    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!!!
    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.
    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. :(
    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.
    Couldn't find the Panettone bread so used Texas Toast. Raves from everyone!
    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!
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