Panettone French Toast Recipe

Panettone French Toast Recipe
Staff Writer
Panettone French Toast
Elaina Samardzija

Panettone French Toast

So what is panettone? Well, it actually is a sweet bread which originates from Milan, Italy. The process to make the actual bread takes a bit of time, which really gives it its fluffy, non-cakey cakey-ness.

The flavor profile found in a panettone cake bread is that of orange, lemon, and raisins... with a whole lot of sweetness! This lent well to our creation of Panettone French Toast! And so, if you’ve still got some leftover panettone (and I’m sure you do as this stuff lasts forever), here’s a great French toast recipe for you to try.

1
Servings
116
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons ground cinnamon
  • 1 tablespoon butter
  • Four 1-inch-thick slices leftover panettone
  • Good quality maple syrup, for serving

Directions

In a small bowl, lightly beat the eggs. Whisk in the milk and ground cinnamon. In a sauté pan, heat the butter over medium heat and add the panettone. Cook until brown and toasty on both sides, about 3-4 minutes per side. Remove from heat, plate, and serve with good quality maple syrup.

Nutritional Facts

Total Fat
6g
9%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
14mg
5%
Carbohydrate, by difference
11g
8%
Protein
5g
11%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
70mg
7%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
62mg
9%
Selenium, Se
2µg
4%
Sodium, Na
92mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
52g
2%
Zinc, Zn
1mg
13%

Panettone Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Panettone Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.