Panettone French Toast Bake

Panettone French toast bake recipe

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
60 Calories
3g Fat
4g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 60
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 78mg 26%
Sodium 63mg 3%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Protein 4g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In many homes, Christmastime means panettone, the delicious, buttery, sweet Italian bread that's only available during the holiday season. It's filled with raisins and candied orange, kind of like a much tastier fruit cake. Turning it into French toast is probably the best and easiest Christmas morning breakfast. French toast bakes are already great for large crowds, can be made ahead, and using panettone makes it so delicious and extra festive. The bread already has so much flavor, all you have to do is whisk together some eggs, milk, cinnamon, and vanilla and pour it over the slices of bread.

Add in orange extract or a little orange zest if you want to increase the citrus flavor in the bread. It's really important to buy a panettone that's made with all butter, such as the Sclafani brand. The all-butter versions are much more flavorful and tend to have a better texture. You can refrigerate the French toast overnight or bake it right away. The longer it sits, the creamier the texture will be. It will be a little firmer if you bake it right away.


  • 1 loaf all-butter panettone bread
  • 7 large eggs
  • 1 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • Optional: 1/4 teaspoon orange extract
  • 2 teaspoons cinnamon
  • 1/2 cup sugar or maple syrup
  • Optional: powdered sugar and maple syrup (for serving)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Panettone
    The Spruce / Diana Chistruga
  2. Grease a 9 x 12-inch casserole dish with cooking spray. If making to serve immediately, then preheat the oven to 375 F. If you are refrigerating the french toast overnight, then skip preheating the oven. 

    Grease casserole dish
    The Spruce / Diana Chistruga
  3. Cut the panettone into large slices and layer them into the greased casserole dish. 

    Cut the panettone
    The Spruce / Diana Chistruga
  4. Whisk together the eggs, milk, sugar, cinnamon, vanilla, and orange extract in a medium mixing bowl. 

    Whisk eggs
    The Spruce / Diana Chistruga
  5. Pour the egg mixture over the top of the panettone. Make sure to coat all of the slices. 

    Pour mixture over
    The Spruce / Diana Chistruga
  6. Place in the oven uncovered and bake for about 25 to 30 minutes. Let it cool slightly when you remove it from the oven. 

    Place in oven
    The Spruce / Diana Chistruga
  7. Sprinkle it with a little powdered sugar and a drizzle of real maple syrup. 

    Sprinkled with powdered sugar
    The Spruce / Diana Chistruga
  8. Serve and enjoy!

    Panettone French toast bake
    The Spruce / Diana Chistruga


  • You can also cover the French toast bake with aluminum foil and keep it in the refrigerator overnight until you are ready to bake the next morning. Because you will be putting it into the oven cold, it will take about 10 minutes longer to bake.