Panettone French Toast

Imagine thick slices of rich and fragrant panettone, infused with the sweet and nutty flavors of almond cream. The result is a luxurious breakfast or brunch option that is sure to become a favorite in your culinary repertoire. With just a few simple ingredients, this recipe combines the best of French and Italian cuisine in a delightful fusion that will leave you craving more. Savor every bite as you experience the irresistible combination of soft, pillowy candied fruit panettone and velvety almond cream.

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Panettone French Toast

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Panettone French Toast

Make the almond syrup – keep warm.
Cut panettone into 1-inch/2.5cm thick slices. Trim off the edges if desired.
Give each panettone slice a quick dive into the warm almond syrup. Arrange them onto 2 baking trays.
Pipe out almond cream or spread it out with an offset spatula. Save leftover almond cream for later use (it can be kept frozen for awhile).
Top toasts with the nuts mixture. At this juncture, the panettone toasts can be stored in the refrigerator for a couple of days or kept frozen for up to 3 months.