Giada De Laurentiis’ Panettone French Toast is a luxurious twist on a breakfast classic, perfect for the holidays or any special brunch. Made with buttery Italian panettone, a rich custard, and finished with mascarpone and warm cinnamon syrup, this dish feels elegant yet comforting. It’s a beautiful way to transform leftover panettone into something truly irresistible.
Why Everyone Will Love This Recipe
- A clever, delicious way to use leftover panettone
- Rich, custardy French toast with crisp golden edges
- Finished with mascarpone cheese for a creamy contrast
- The cinnamon syrup adds warmth and holiday flavor
- Perfect for brunch, Christmas morning, or entertaining guests
What Is Panettone French Toast?
Panettone French toast takes the traditional Italian sweet bread—light, airy, and studded with citrus and dried fruit—and turns it into an indulgent breakfast dish. Giada De Laurentiis elevates it further with a homemade cinnamon syrup and mascarpone topping, blending Italian flavors with classic French toast technique. The result is festive, decadent, and surprisingly easy to make.
Cooking Tips
- Use day-old panettone if possible—it absorbs the custard better without falling apart.
- Don’t oversoak the slices; panettone is delicate and needs just a quick dip.
- Keep cooked slices warm in a low oven so everything serves hot.
- Let the syrup reduce properly—this concentrates flavor and improves texture.
- Mascarpone can be lightly sweetened or left plain for balance.
Frequently Asked Questions
Can I use regular bread instead of panettone?
You can, but panettone’s buttery texture and citrus notes make this dish special. Brioche is the best substitute.
Can the cinnamon syrup be made ahead?
Yes. It can be made 1 day ahead, refrigerated, and gently reheated before serving.
Is mascarpone necessary?
It’s highly recommended—it adds a creamy, slightly tangy richness that balances the sweetness.
Can I make this for a crowd?
Absolutely. Cook the French toast in batches and keep warm in the oven until ready to serve.
Is this best for breakfast or brunch?
Both! It’s especially popular as a holiday brunch centerpiece.
How to Store
Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F oven until warmed through. Store cinnamon syrup separately in the fridge.
How to Freeze
Freeze cooked French toast slices in a single layer, then transfer to a freezer-safe bag for up to 1 month. Reheat directly from frozen in the oven. Syrup and mascarpone should not be frozen.
Ingredients
Cinnamon Syrup
- 1 cup water
- 1 cup packed dark brown sugar
- 2 Tbsp whipping cream
- ½ tsp ground cinnamon
French Toast
- 1 (1.1-lb / 500 g) loaf panettone, baking paper removed
- 6 large eggs
- ¾ cup whipping cream
- ¾ cup whole milk
- ¼ cup sugar
- 2 Tbsp unsalted butter
- ½ cup mascarpone cheese
- Powdered sugar, for dusting
How to Make Giada De Laurentiis’ Panettone French Toast
- Combine water and brown sugar in a medium saucepan.
- Bring to a boil over high heat, stirring until sugar dissolves.
- Boil until reduced to about 1 cup, about 10 minutes.
- Remove from heat and whisk in cream and cinnamon. Keep warm.
- Preheat oven to 200°F to keep cooked toast warm.
- Trim the bottom crust from the panettone. Cut into 6 slices, about ¾-inch thick.
- In a large bowl, whisk eggs, cream, milk, and sugar until blended.
- Melt 1 tablespoon butter on a large nonstick griddle over medium heat.
- Dip 3 slices of panettone into the custard, turning to coat.
- Cook until golden and set, about 4 minutes per side.
- Transfer to a baking sheet and keep warm in the oven.
- Repeat with remaining butter, panettone, and custard.
- Place French toast on plates.
- Top with a dollop of mascarpone.
- Dust with powdered sugar.
- Drizzle generously with warm cinnamon syrup and serve immediately.
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