This is a great breakfast for Christmas morning. I always buy panettone at Christmastime, and this is one of my favourite recipes to make with it.

This lovely cake like bread easily absorbs the custard and with a drizzle of honey you have a classic breakfast dish done with a twist.

Panetonne French Toast


Course Breakfast
Cuisine Italian
Servings 4 servings


  • 1 panettone with candies orange and raisins
  • butter for frying
  • cup milk
  • 8 eggs
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • pinch of salt

Honey Orange Syrup

  • 1 cup honey
  • 1 orange zested and juiced


  • In a shallow dish, beat milk, eggs, vanilla, cinnamon, nutmeg, and salt.
  • Slice Panettone 1 inch thick. Slice the cap off and slice. Cut the base in half and then into 1 inch pieces. You should get about 14 pieces.
  • Dip each slice into the custard.
  • Heat griddle or frying pan to medium heat and butter.
  • Place the Panettone on the pan. When one side is golden, flip and finish cooking on the other side.
  • Serve with orange honey syrup.

Honey Orange Syrup

  • In a saucepan on medium low heat add the honey.
  • Zest the orange with a peeler into strips. Add to the honey.
  • Squeeze the juice of the orange into the pot. Stir.
  • Let simmer for 10 minutes.
  • Remove orange peels and serve.


When making french toast there is sugar added to the custard mix. The bread used isn’t sweet so that makes sense to sweeten the custard. Panettone however is sweet. The bread is slightly sweet and the candied fruit and raisins add sweetness. 
I decided when making the custard to not add sugar and then you can make it as sweet as you like whether you use maple syrup or my honey orange syrup. 
I like the panettone with candied orange peel and raisins. It’s usually the cheapest one too. There are others that have other fruits or chocolate. I don’t care for those, but any type of panettone can be used in this recipe.