Panettone French Toast & Cinnamon Syrup

Panettone French Toast & Cinnamon Syrup

(6 servings)    Printable Version
  • 1 (1lb) 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

  • For Cinnamon Syrup:
  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon
  • Powdered sugar (optional - for dusting)
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. If made ahead, cool then cover and refrigerate. Rewarm before serving.)

To make 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. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.


This makes a great holiday brunch! I also like to add raisins to the syrup when it's cooking, for a cinnamon raisin topping.

Mr Breakfast would like to thank HollywoodBacon for this recipe.

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