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Panettone French Toast

This recipe transforms traditional Italian panettone into an elegant French toast. Slices are dipped in a rich custard, grilled until golden, and served with a luscious cinnamon-infused brown sugar syrup, creamy mascarpone, and a dusting of powdered sugar. It's a decadent dish perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine French
Servings 6 people
Calories 2338.1 kcal

Equipment

  • 1 Heavy Medium Saucepan
  • 1 Large Bowl
  • 1 Large Nonstick Griddle
  • 1 Whisk
  • 1 Baking Sheet

Ingredients
  

Main

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon
  • 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

Instructions
 

  • 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.

Notes

Panettone is a delicate, airy bread; avoid oversoaking slices in the custard to prevent them from becoming soggy or falling apart. A quick dip ensures a light interior and crisp exterior. The cinnamon syrup can be prepared a day in advance, which is a great time-saver for a smooth breakfast service. Ensure your griddle is at a consistent medium heat for even browning without burning, leading to perfectly golden French toast. Serving immediately is key to experiencing the optimal balance of warmth, texture, and flavor.