Panettone French toast

Panettone French toast

Total: 20 Min. | Active: 20 Min.
Nutritional value / person: 619 kcal
, Fat: 33 g
, Carbohydrate: 60 g
, Protein: 16 g

French toast was always made in big batches at sports camps. I wasn't a huge fan of it back then. Things are different now though. I think it's a great way to use up leftovers. French toast is usually made with bread but this panettone version is just as good!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare

4 eggs
2 dl milk
1 tsp vanilla sugar
1 pinch salt
280 g panettone, in 4 slices
30 g flaked almonds

To fry

clarified butter

To serve

180 g double cream
250 g strawberries, sliced
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How it's done

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To prepare

Beat the eggs, milk, vanilla sugar and salt in a wide dish. Place the slices of panettone in the dish, leave to soak briefly. Turn the panettone and leave to soak again briefly. Empty the flaked almonds into a shallow dish, turn the panettone over in the almonds.

To fry

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the panettone in batches for approx. 2 mins. on each side until golden brown.

To serve

Serve the French toast with double cream and strawberries.

Good to know
Tip: Use zopf or sliced bread instead of panettone.

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