Panettone French Toast Recipe

Name: Panettone French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cinnamon Syrup; 1 cup water; 1 cup packed dark brown sugar; 2 tablespoons whipping cream; 1/2 teaspoon ground cinnamon; French Toast; 1 lb loaf panettone, 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

Servings: persons

Cinnamon Syrup
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
French Toast
1 lb loaf panettone, 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

1
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan.
2
Bring to a boil over high heat, stirring until the sugar dissolves.
3
Boil until the syrup reduces to 1 cup, about 10 minutes.
4
Remove from the heat and whisk in the cream and cinnamon.
5
Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.).
6
Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F.
7
Trim the bottom crust of the panettone.
8
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!).
9
In a large bowl, whisk the eggs until well blended.
10
Add the cream, milk, and sugar and whisk until well mixed.
11
Melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
12
Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard.
13
Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side.
14
Transfer the French toast to a baking sheet and keep them warm in the oven.
15
Repeat with the remaining butter, panettone slices, and custard.
16
Transfer the French toast to plates.
17
Dollop the mascarpone atop each.
18
Lightly dust with the powdered sugar.
19
Drizzle the cinnamon syrup over and around the French toast and serve immediately.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cinnamon Syrup, 1 cup water, 1 cup packed dark brown sugar, 2 tablespoons whipping cream, and more.

Yes, Panettone French Toast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panettone French Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions