Panettone French Toast

Panettone is a tall, domed fruitcake bread. It's big. It's sweet. It's got fruit--and that must mean it's healthy! ;)

Originating in Milan, this big baby is now most often made in southern Italy and exported worldwide as a Christmastime treat. In my hometown--a decidedly Italian-American city--this tasty bread starts making it's appearance shortly before Thanksgiving and remains visible on market shelves through January.

I looooooove this stuff. It's just so pretty. And yummy eaten right out-of-hand. See that end slice on the right? That one went right into my mouth.


With a fine crumb, sweet taste and studded with all that lovely fruit, this Italian import can be a bit on the dry side--which makes it perfect for making into french toast.


Panettone French Toast

serves 1



1 large egg

1/2 cup milk

2-3 small slices of panettone



Whisk together egg and milk; soak panettone slices in the milk mixture for 30 seconds to 1 minute per side (you want the bread to soak up the liquid). Transfer each soaked slice to a buttered skillet over medium heat and fry on both sides until golden.


Serve as desired; I like it very simply with a little maple syrup.



Think of all the variations you could make with just one box of panettone--including monte cristo sandwiches (using some of your leftover holiday meats) and baked french toast for your holiday breakfast crowd. Kids and adults alike with love it!