Boozy Panettone French Toast

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Culinary // Food, Culture & Lifestyle

Boozy Panettone French Toast

By Alicia Ghio

Happy New Year! 2018 was hectic, to say the least, and I enjoyed some downtime at home over the holidays. I didn’t go anywhere; I just wanted to spend time with family and friends. Sleeping in and not keeping a tight schedule was a nice way to usher in a new year. A slightly indulgent breakfast of Panettone French toast was also part of how I began 2019.

I recommend using a panettone that’s made with butter, such as ShopRite Trading Company Panettone. All-butter panettone not only tends to have better flavor but also a better texture. In addition to the usual eggs and milk, my spin on panettone French toast adds in just a touch of liqueur. Frangelico or Amaretto adds a subtle nutty flavor that works really well with the citrusy panettone. A citrusy liqueur like Grand Marnier would also work to really heighten the citrus notes of the bread. Obviously, it’s completely optional if you prefer to go without alcohol.

Here’s to a new year filled with many sweet things.

Boozy Panettone French Toast

Serves 6


  • 1 ShopRite Trading Company Panettone
  • 4 eggs
  • 2 cups milk
  • 3 tablespoons Frangelico
  • 4 tablespoons unsalted butter
  • Optional: confectioner’s sugar and maple syrup (for serving)


  1. Preheat the oven to 200 degrees Fahrenheit.
  2. Using a serrated knife, cut the panettone in half from top to bottom. Lay each half on its side and cut into approximately 1-inch thick slices. Set aside.
  3. In a large bowl, whisk together the eggs, milk and Frangelico.
  4. Pre-heat a griddle or frying pan over medium heat.
  5. Melt 1 tablespoon of butter in the heated pan.
  6. Working in small batches, dip the panettone slices into the custard, allowing both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4-5 minutes per side. Once cooked, transfer to a baking sheet and keep warm in the oven.
  7. Repeat with the remaining panettone slices and butter.
  8. Transfer the warm slices to a platter and serve, lightly dusted with confectioner’s sugar and drizzled with maple syrup.

Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.

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January 9, 2019

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