French Toast Italian Style With Panettone


Christmas is over, now what? … do you do with all the leftovers? Let’s start with dessert… panettone to be exact. One of my favorite ways to use up leftover panettone is Italian style French toast. I just substitute slices of panettone for white bread. 

Great served with leftover orange salad. It’s definitely not a traditional pairing, but the somewhat sweet savory taste of the oranges with the sweet panettone toast is a nice combination. 

The other additive to this breakfast treat is limoncello syrup. I know, right? It’s as simple as mixing about a tablespoon of limoncello with one-half cup powdered sugar, whisk well, and drizzle over the hot toast. Oh yeah!

And if you have leftover pancetta from your meat and cheese appetizer platter, it makes a great meat/protein to add to this breakfast or brunch item. 

But wait! Ricotta stuffed panettone is also an option and oh so good. Sometimes trying to slice a round cake into even slices just doesn’t come out well, so cut a pocket into a thick slice and stuff it with fresh ricotta. You can thank me later. 🙂

French Toast Italian Style
Yields 2
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  1. 2 eggs (can be whole eggs, 1 whole egg & 1 egg white, or 2 egg whites)
  2. 1/2 cup milk (or fat-free half & half)
  3. 1 teaspoon vanilla
  4. 1 teaspoon sugar (regular sugar or sugar substitute if you prefer)
  5. 1-2 tablespoons butter (for greasing the skillet)
  6. 3-4 slices of panettone
  1. Heat skillet or griddle to 400 degrees
  2. Mix together eggs, milk, vanilla and sugar.
  3. Cut panettone into pieces (I usually cut them in half or thirds since a slice of panettone is so large).
  4. Dip bread into egg mixture coating both sides.
  5. Melt half the butter in skillet or griddle
  6. Lay bread pieces into skillet - do not overcrowd.
  7. Turn over when one side is done, cook other side thoroughly, and remove from pan.
  8. Ready to serve!
  1. Limoncello syrup, maple syrup, or just plain butter all compliment the toast.
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Another use for leftover panettone is bread pudding. This is especially good if the panettone has dried up a bit, which can happen sometimes. Here again I just substituted panettone for the bread ingredient. 

Panettone Bread Pudding

Yields 8

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  • 4 cups panettone cut into large cubes
  • 4 eggs beaten
  • 2 1/4 cups milk
  • 1/4 cup sugar (see notes below)
  • 1 tablespoon vanilla
  • 1 teaspoon fine shredded orange or lemon peel (optional - see notes below)
  • For Bourbon Sauce1/4 cup butter
  • 1/4 cup sugar
  • 1 beaten egg yolk
  • 2 tablespoons water
  • 1-2 tablespoons bourbon


  1. Beat eggs together with milk, sugar, and vanilla.
  2. Put bread cubes into an ungreased 2-quart baking dish.
  3. Pour egg mixture evenly over bread cubes.
  4. Press mixture lightly with back of a large spoon.
  5. Bake at 350 degrees uncovered for about 40-45 minutes. Should be slightly puffy.
  6. Test doneness by inserting knife into mixture - it should come out clean.
  7. Ready to serve as is or with limoncello syrup or bourbon sauce.
  8. For Bourbon SauceMelt butter in a small saucepan.
  9. Stir in sugar, egg yolk, and water.
  10. Cook and stir mixture over medium-low heat 5-6 minutes or until sugar dissolves and mixture boils.
  11. Remove from heat - stir in bourbon.
  12. Serve warm over bread pudding.


I lowered the sugar from the original recipe from 1/2 to 1/4 because panettone is already a sweet bread. Since panettone contains fruit you don't need to add orange or lemon peel. I think it is nice sprinkled on the bread pudding before serving.


Calories: 1500 cal
Carbohydrates: 130 g
Fat: 80 g
Sodium: 560 g
Cholesterol: 1094 g
Protein: 46 g

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