This leftover panettone recipe turns slices of the Italian sweet bread into a soft-centered, golden baked French toast with crisp edges. A simple custard of eggs, milk, cream, and vanilla soaks into the bread, while its dried fruit and citrus provide plenty of flavor; it is an easy breakfast or brunch for sharing.
Ingredients
- About 8 cups (400 g) panettone, cut into 1-inch (2.5 cm) cubes; use roughly 12 oz (340 g) if weighing without the crust-heavy ends
- 4 large eggs
- 1 ½ cups (360 ml) whole milk
- ½ cup (120 ml) heavy cream
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 1 tablespoon (14 g) unsalted butter, softened, for the baking dish
- 1 tablespoon (12 g) coarse or granulated sugar, for the top
- Optional: ½ cup (60 g) chopped toasted almonds or pecans
- Optional, for serving: 2 tablespoons (30 ml) maple syrup, plus powdered sugar or plain yogurt as desired
Instructions
- Heat the oven to 350°F (175°C). Butter a 2-quart (about 2-liter) baking dish, such as an 8-inch (20 cm) square dish or a similar oval dish. If the panettone is very fresh and squishy, spread the cubes on a sheet pan and dry them in the heated oven for 8–10 minutes, then let them cool briefly. This step is optional for day-old or already dry bread.
- Arrange the panettone cubes evenly in the prepared dish. Scatter over the nuts, if using. Keep the pieces loosely arranged rather than pressing them down; spaces allow the custard to flow between them.
- In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until the eggs are fully blended and no streaks of white remain. Pour the custard slowly over the bread, moving around the dish so the cubes are evenly moistened. Gently press any dry upper pieces into the custard, but do not mash the bread.
- Leave the dish at room temperature for 10 minutes so the custard can soak in. For more even absorption, turn a few cubes once during this rest. Do not leave the egg mixture out for an extended period; if you need to pause longer, cover and refrigerate the dish.
- Sprinkle the top with the tablespoon of sugar. Bake uncovered for 40–45 minutes, until the top is golden and the center is set rather than liquid. Because this is an egg dish, check the center with a food thermometer: the USDA FSIS safe minimum temperature is 160°F (71°C). If the top browns before the center reaches that temperature, loosely cover the dish with foil and continue baking, checking again after 5 minutes.
- Let the bake stand for 5 minutes before serving. Spoon portions onto plates and add maple syrup, powdered sugar, or yogurt if you like. The center will be tender and custardy, while the exposed bread on top stays lightly crisp.
Tips
- Choose the right bread: Day-old panettone is ideal because it absorbs custard without falling apart. Fresh bread works too; briefly drying it in the oven helps it keep its shape.
- Adjust for a sweeter loaf: Panettone varies in sweetness and often contains candied fruit or chocolate. If yours is especially sweet, reduce the custard sugar to ¼ cup (50 g); avoid adding extra sugar to the bread itself.
- Make the custard evenly: Use room-temperature eggs and whisk thoroughly. If the loaf has large pieces of fruit, distribute them across the dish so one portion is not overloaded.
- Mind the soak and bake: A short soak is enough for cubed bread. A very long soak can make the pieces collapse, and oven times vary with dish material and panettone moisture. Check the center temperature rather than relying on color alone.
Serving Suggestions
Serve warm for breakfast or brunch with maple syrup, a light dusting of powdered sugar, or a spoonful of plain or lightly sweetened yogurt. Fresh berries, sliced pears, or orange segments balance the rich bread and custard. For a more substantial brunch, pair it with fresh fruit and savory dishes such as scrambled eggs or a simple green salad. If the panettone already contains chocolate or nuts, keep toppings simple so the flavors do not compete.
Variations
For a citrus note, add 1 teaspoon of finely grated orange zest to the custard. For a warmer spice profile, replace the cinnamon with ¼ teaspoon nutmeg or add a pinch of cardamom. Chopped toasted almonds, pecans, or walnuts add crunch; omit them for a nut-free version. If you do not have heavy cream, use an additional ½ cup (120 ml) whole milk instead—the result will be a little less rich but still set well. Panettone with chocolate chips or raisins can be used as-is; taste it first and adjust the sugar if needed. For a dairy-free version, substitute unsweetened oat milk and a plant-based butter alternative, noting that the custard may be less creamy.
Storage and Reheating
Let leftovers cool, then refrigerate them in a covered container within 2 hours of baking. Keep for 3–4 days in the refrigerator. Reheat individual portions in the microwave until steaming hot, or warm them in a 325°F (165°C) oven in a covered oven-safe dish until hot throughout; leftovers should reach 165°F (74°C) when reheated. Uncover for the last few minutes if you want to refresh the top. You can freeze cooled portions in airtight, freezer-safe packaging for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly; avoid repeated reheating.
Frequently Asked Questions
Can I make leftover panettone French toast ahead?
Yes. Assemble the dish, cover it, and refrigerate it for up to 8 hours before baking. Since the bread has a longer soak, it may bake a little faster; begin checking the center temperature at 35 minutes. Keep the dish refrigerated until it goes into the oven.
Can I use panettone that is very dry?
Yes. Dry bread is well suited to soaking up custard. Cut it into cubes and make sure the custard reaches the lower pieces. If it seems exceptionally hard, let the assembled dish rest for 15 minutes instead of 10 before baking.
Why is the middle still wet?
The dish may need more baking time, especially if the panettone was very moist or the baking dish is deep. Cover the top loosely with foil if it is already golden, then continue baking in 5-minute increments until the center reaches 160°F (71°C) and is set.
Can I prepare it without nuts?
Absolutely. The nuts are optional and do not affect the custard or baking time. Simply leave them out, or replace them with extra fruit served on the side.
Can I use a different type of panettone?
Yes. Plain, raisin, candied-fruit, and chocolate panettone all work. Chocolate varieties make a richer, sweeter bake, so consider reducing the sugar in the custard. Avoid loaves with fillings that melt into a very wet center unless you are prepared to bake longer and check the temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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