When you see those towering stacks of Panettone in the stores or receive one as a gift, know that it’s not just a tasty treat – it’s a slice of Italian Christmas history and the warmth of holiday traditions. The sweet, fluffy bread filled with candied fruits and nuts has become synonymous with festive celebrations. And it happens to be perfect for making Panettone French toast. Our local gourmet grocery store currently has stacks of them in their holiday foods display, and I couldn’t resist picking up a couple to have for breakfast throughout December. Ready to make panettone French toast? Hit the “jump to recipe” button or scroll through below for some helpful tips and tricks.
What Is Panettone?
Panettone is a delightful Italian sweet bread and fruitcake hailing from Milan. Traditionally savored during Christmas and New Year festivities, this delectable treat has found its way into the hearts and homes of people around the world. Panettone’s flavorful profile is enriched with candied orange, citron, and lemon zest, so it has a distinctive citrus flavor. And the fluffy texture, crafted from a meticulous baking process, simply melts in your mouth.
In addition to the candied orange pieces, most panettone also include walnuts and raisins. Though some are more dessert-like and made with chocolate chips. And I gotta say, the flavor pairing of citrus and chocolate is heavenly.
The name itself, panettone, stems from “panetto,” meaning a small loaf of bread. And the addition of the suffix -one transforms it into “large bread,” capturing the essence of this tall festive delicacy. Panettone’s characteristically dome shape reminds me of unwrapping a large citrus-scented muffin. Truly, it’s a perfect treat for breakfast.
History Of Panettone and Christmas
The origins of panettone are believed to reach back to the days of the Roman Empire, where resourceful bakers sweetened leavened bread, laying the groundwork for the delectable treat we know today.
The association of panettone with Christmas became firmly entrenched in the 18th century when Pietro Verri, an enlightening figure of the time, referred to it as “pan de ton” or “luxury bread” in his Italian writings. From that point onward, panettone became synonymous with the festive season, adorning tables and spreading joy during Christmas and New Year celebrations.
Panettone French Toast
As much as I love the fusion of cultures in cuisines, technically, the first known written recipe for French toast comes from Rome, so we can give Italy all the credit for this. Some like to make bread pudding out of their holiday panettone. And French toast is essentially like individual pan-fried servies of bread pudding, so either way is delicious. I just think French toast sounds more acceptable for breakfast.
Making panettone French toast is similar to you how you’d make traditional French toast. Though, normally I’d add a bit of Grand Marnieir to the French toast batter. But the citrus flavor of panettone doesn’t need additional flavor added.
Ingredients – Here’s what you’ll need:
- Panettone
- eggs
- milk
- vanilla extract
- cinnamon
- salt
- butter
- powdered sugar
- maple syrup
Prepare the Panettone:
Slice the Panettone into quarters, and then carefully cut the quarters in half so you have eight pieces.
Whisk the Batter:
In a bowl, whisk together eggs, milk, vanilla extract, and a pinch of salt.
Cook to Perfection:
Heat a skillet or griddle over medium heat and add a pat of butter. (Butter truly does taste better than olive oil when cooking French toast) Dip each Panettone slice into the batter right before cooking them, ensuring both sides are well-covered. Cook Panettone slices until golden brown on both sides. The aroma? Amazing.
Serve with Style:
Plate your French toast with a generous dusting of powdered sugar and a drizzle of maple syrup. Or add a dollop of whipped cream.
Why it Works:
The magic of Panettone French Toast lies in the combination of textures and flavors. The slightly crunchy exterior, thanks to the caramelization of the sugars, contrasts beautifully with the soft, pillowy inside. The candied citrus in the Panettone also add pops of zesty sweetness that dance on your taste buds.
Pairing Suggestions:
- Fresh Fruit: Strawberries or citrus slices are wonderful as the tartness cuts through the richness.
- Crispy Bacon: Because bacon makes everything better. But more importantly, the salty pairs well with sweet.
- Coffee or Cocktails: A strong espresso, a mimosa, or freshly squeezed orange juice: Balance is key, my friends.
Storing Panetonne French Toast
This recipe below serves 4 if you account for two slices per person. If you’re making more, and have some left over, you can wrap the Panettone French toast in plastic wrap and store in the refrigerator for up to three days. Tastes great reheated in an air fryer.
Panettone French Toast
A delightful holiday breakfast treat.
Ingredients
- 1 Panettone
- 2 large eggs
- 1/2 cup of whole milk
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- A pinch of salt
- Butter for cooking
- Powdered sugar and maple syrup for serving
Instructions
Slice the Panettone into quarters, and then carefully cut the quarters in half so you have eight pieces.
In a bowl, whisk together eggs, milk, vanilla extract, and a pinch of salt.
Heat a skillet or griddle over medium heat and add a pat of butter.
Once butter is melted, dip each Panettone slice into the batter, ensuring both sides are well-covered, and add to the hot skillet. You might need to cook them in batches. Cook Panettone slices until golden brown on both sides.
Serve Panettone French toast with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream.
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