How To Turn Leftover Panettone into the Most Amazing French Toast Breakfast

Panettone As A Breakfast Item? Oh yes...

After the festivities, there is often one magical treat lingering on the kitchen counter: a partially sliced panettone. While a thick wedge alongside your morning coffee is pure joy, transforming this Italian holiday staple into Panettone French Toast elevates breakfast to an art form.

Panettone’s naturally airy texture, rich buttery crumb, and subtle notes of candied citrus or chocolate make it uniquely suited for soaking up a delicate custard. As it sears in warm butter, the natural sugars caramelise into a golden crust, wrapping a soft, pillow-like interior.

Here is Carluccio's guide to transforming leftover panettone into the ultimate indulgence.

Prep Time & Yield

• Prep time: 10 minutes

• Cook time: 10 minutes

• Servings: 4

Ingredients

For the French Toast:

• 4 thick slices of leftover Panettone (roughly 2.5–3 cm thick)

• 3 large free-range eggs

• 150 ml whole milk

• 50 ml double cream

• 1 tsp vanilla bean paste

• ½ tsp ground cinnamon

• Pinch of fine sea salt

• 30 g unsalted butter (for frying)

To Serve (Optional):

• A dusting of icing sugar

• Fresh berries (raspberries or redcurrants)

• A spoonful of mascarpone or dollop of thick Greek yoghurt

• A drizzle of acacia honey or maple syrup

Step-by-Step Instructions

1. Prepare the Custard

In a wide, shallow bowl, whisk together the eggs, whole milk, double cream, vanilla bean paste, ground cinnamon, and a pinch of salt until smooth and completely combined.

2. Slice the Panettone

Cut your leftover panettone into thick, sturdy slices. Keeping them relatively thick prevents the bread from falling apart when soaked. If your panettone is slightly dry or a few days old, even better—stale panettone absorbs the custard mixture without becoming soggy.

3. Soak the Slices

Place a slice into the egg mixture and let it soak for about 15–20 seconds per side. You want the custard to penetrate into the delicate crumb without saturating it so much that it breaks.

4. Fry to Golden Perfection

Melt half the butter in a large non-stick frying pan over medium heat. Once the butter is foaming gently, add the soaked panettone slices. Fry for 2 to 3 minutes on each side until golden brown and crisp around the edges. Keep the heat medium-low to ensure the custard cooks through without burning the natural sugars in the panettone. Add the remaining butter when flipping or cooking the next batch.

5. Serve Warm

Transfer the golden French toast straight onto warmed plates. Finish with a light dusting of icing sugar, a handful of fresh berries to cut through the richness, and a dollop of mascarpone.

Chef’s Tips for Success

• Use slightly stale panettone: Slightly dry panettone holds its structure much better during soaking.

• Keep the heat medium-low: Panettone contains more sugar than standard brioche or white bread, meaning it can brown quickly. Gentle heat allows the centre to set without charring the outside.