Panettone French Toast

This French toast recipe is perfect for using up left over panettone and turning it into a festive brunch!

2 servings

Easy 10 Minutes



For the recipe  Panettone French Toast

For the French Toast:

about 500 g Panettone (4 thick slices)
3 Large Eggs
100 ml Whole Milk
50 ml Double Cream
1 tsp Taylor & Colledge Vanilla Bean Paste
15 ml Vegetable Oil (1tbsp)

To Serve:

150 ml Double Cream (extra thick or whipped)
about 30 g Pomegranate Seeds
1 g Orange Zest (zest of 1 orange)
25 g Flaked Almonds
30 ml Maple Syrup (2tbsp)




Pop the eggs, milk, cream and Vanilla Bean Paste in a large bowl and whisk together until all combined. Pour into a large shallow bowl (big enough to fit a slice of panettone in). One at a time dip the slices of panettone into the egg mixture and leave on each side for about 30 seconds. 


Whilst your panettone is soaking, heat a large frying pan with the oil over a medium heat. Once your pan and oil is hot, add a slice of soaked panettone and fry on each side for about 1-2 minute until golden and slightly crispy. 


Pop onto a lined baking tray and place in the oven on a low heat to keep warm whilst you fry the other slices.


Once your panettone French toast is ready pop onto a plate and top with a dollop of cream, sprinkling of flaked almonds, pomegranate seeds and orange zest. Finally finish with a drizzle of maple syrup and ta-dah your festive brunch is ready to serve and tuck into!   

Nutritional Information for the recipe Panettone French Toast

Per Serving Per 100 g / ml
Energy 3467 kJ
828 kcal
1135 kJ
271 kcal
Fat 75.57 g 24.70 g
Carbohydrate 16.40 g 5.36 g
Protein 19.89 g 6.50 g
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