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Make-ahead Baked Panettone French Toast

6 servings

Nutritional Facts Per Serving

18.5 g
107.8 g
5.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 814
  • Fat 34.9 g 54 %
    • Saturated   21.1 g
    • + Trans 0.5 g 22 %
  • Cholesterol 351 mg
  • Sodium   291 mg 12 %
  • Carbohydrate 107.8 g 36 %
    • Fibre   5.2 g 21 %
    • Sugars   70.7 g
  • Protein 18.5 g
    • Vitamin A 20 %
    • Vitamin C 13 %
    • Calcium 16 %
    • Iron 15 %


  1. Brush the inside of a 13” x 9” baking dish with the butter. Combine brown sugar and cinnamon in a bowl and sprinkle half evenly into the bottom of the pan.
  2. Set the slices of panettone in the baking dish in 2, overlapping rows.
  3. Beat eggs in a medium bowl until well blended. Mix in milk, cream and orange juice. Using a ladle, slowly pour this mixture over the panettone; ensuring the slices get evenly coated. Sprinkle panettone with remaining brown sugar mixture. Cover and refrigerate overnight.
  4. Now make pomegranate maple syrup to serve with the French toast. Place the pomegranate juice in a small pot and set over medium-high heat. Bring to a boil and reduce juice to 1/2 cup. Remove from the heat and mix in the maple syrup. Cool to room temperature, transfer to a serving vessel, cover and refrigerate until needed.
  5. The next morning when ready to bake French toast, preheat oven to 375˚F. Bake French toast, uncovered, 25 to 30 minutes, or until very hot and egg mixture is cooked.
  6. Plate and serve the French toast with the syrup, fruit and whipped cream, if using. Garnish with mint sprigs, if desired.

Note: 6, 1” thick slices of panettone, each cut in half, widthwise, should yield the size of slice needed here. Fiasconaro brand panettone was used when testing this recipe.

Recipe options: You could, of course, simply serve the French toast with maple syrup, instead of the pomegranate flavoured one. If you like spice, you could also a few pinches of ground nutmeg and clove to the brown sugar mixture.

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