If you’ve got leftover Panettone at Christmas time, this recipe for Panettone French Toast is a fabulous and incredibly impressive way to use it up.

Panettone French Toast Recipe



  • 3 peaches, halved with stone removed
  • 1 tbsp brown sugar
  • 1 panettone loaf, cut into wedges
  • 7 large eggs
  • 1¼ cups full fat milk
  • ½ cup caster sugar
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 1 orange, zested
  • Icing sugar, to serve
  • Double cream, to serve


1. Preheat the oven to 180°C.

2. Place the halved peaches in a baking dish and sprinkle brown sugar evenly over each one.

3. Roast for 10 minutes. Remove the peaches from the oven and set aside.

4. Grease another baking dish with butter and place the cut panettone wedges into the dish.

5. In a separate bowl whisk together the eggs, milk, caster sugar, vanilla extract, nutmeg, cinnamon and orange zest.

6. Pour the mixture over the panettone, making sure each wedge is coated evenly.

7. Place the roasted peaches amongst the panettone wedges then cook in the oven for 25 to 30 minutes.

8. Set aside to cool slightly before dusting with sifted icing sugar. Serve with a generous dollop of double cream.

Recipe by Kitchen Warehouse

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Recipe Name
Panettone French Toast
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