Panettone French Toast with Pomegranate
Panettone French Toast is a creamy, golden Christmas morning breakfast made in 20 minutes. Use leftover panettone and top with pomegranate seeds for sparkle.
Every Christmas there is a little panettone left over, and this is my favorite way to use it. The soft, citrusy bread soaks up the custard and turns golden and crisp at the edges. I add pomegranate seeds because their tart little crunch keeps the whole plate from feeling too heavy.
Saúl’s Tip
Cut the slices about 1 inch thick. If your panettone is very fresh and soft, leave the slices on a rack for 30 minutes first so they dry a little and hold together in the custard.
Tips for Success
- Use slightly stale panettone. Fresh slices can turn mushy.
- Soak for just one minute per side so the slices hold together.
- Start the butter on low heat so it melts without browning too early.
- Cook in two batches so the pan is not crowded.
Make-Ahead and Storage
This dish tastes best straight from the pan. Whisk the custard and slice the panettone the night before, then keep both covered in the fridge. Cook just before serving.
Variations
- Swap the pomegranate for fresh raspberries.
- Serve with a drizzle of maple syrup or a spoonful of whipped cream.
- Use chocolate panettone for a dessert-style version.
Panettone French Toast with Pomegranate
Ingredients
Instructions
- In a wide, shallow dish, whisk the eggs, mascarpone, milk and orange zest until smooth. Whisk well so there are no lumps of mascarpone.
- Lay 4 slices of panettone in the dish and soak for 1 minute.
- Melt half the butter with half the oil in a large frying pan over low heat.
- Flip the soaked slices in the dish and soak the other side for 1 minute.
- Turn the heat up to medium and lift the slices into the pan.
- Cook for about 1 minute per side, until golden. Cook a little longer if you like the center firm.
- While they cook, soak the other 4 slices the same way.
- Move the first batch to a plate, add the rest of the butter and oil, and cook the second batch.
- Scatter the pomegranate seeds on top.
- Dust with confectioners' sugar through a small sieve and serve right away.
Frequently Asked Questions
Can I use a different bread instead of panettone?
Yes. Pandoro works the same way. Brioche or challah also work if you add a little extra cinnamon and orange zest.
Should the panettone be stale?
Slightly dry slices are best because they soak up the custard without falling apart. Leave the slices out for a few hours if yours is very fresh.
Can I make panettone French toast ahead?
It is best cooked and eaten right away. You can whisk the custard and slice the panettone the night before to save time.
