Christmas Panettone French Toast with Caramel Ice Cream & Dulce de Leche
A cosy, festive breakfast recipe for Christmas morning or a slow, luxurious winter brunch.
The Ultimate Christmas Morning Treat
If there’s one breakfast that truly captures the comfort of Christmas, it’s this Panettone French Toast with Caramel Ice Cream and Dulce de Leche. Soft, buttery slices of Italian panettone soak up a rich vanilla and cinnamon custard before being fried gently in butter until crisp at the edges and golden all over. Top it with a generous scoop of caramel ice cream and warm dulce de leche, and you’ve got a festive breakfast that feels indulgent without being fussy.
This recipe is designed for those who want something special for Christmas morning, Boxing Day brunch, or a festive family breakfast. It’s quick, easy, uses simple ingredients from i4C, and is the perfect way to transform leftover panettone into something truly magical. Whether you’re searching for Christmas breakfast ideas, easy festive desserts, or an Italian-inspired holiday recipe, this one ticks every box.
Ingredients
- 8 thick slices of panettone
- 3 large eggs
- 200ml whole milk
- 100ml double cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp caster sugar
- Pinch of salt
- Butter, for frying
- Caramel ice cream
- Dulce de leche
Method
- In a shallow bowl, whisk together the eggs, whole milk, double cream, vanilla extract, ground cinnamon, caster sugar, and a pinch of salt. You want a smooth, silky mixture that will soak beautifully into the panettone.
- Take your thick slices of panettone and dip them into the custard. Don’t rush this, panettone is naturally airy, so give it time to drink in the mixture for maximum flavour.
- Heat a generous knob of butter in a non-stick pan. Fry each slice over medium heat for 2 to 3 minutes per side until golden, crisp at the edges, and soft in the middle. Add more butter as you go if needed.
- Heat your dulce de leche gently in a microwave or small saucepan. It should be warm and pourable but not boiling.
- Stack the French toast on warm plates, add a scoop of caramel ice cream, and drizzle the warm dulce de leche over the top. Dust with icing sugar if you fancy.
Recipe Tips & Variations
Use leftover panettone: This is an excellent way to use up the last slices, whether you’ve opted for our Battistero Classic Panettone or Il Pane di Anna Gluten and Dairy-Free Panettone, both work perfectly.
Swap the ice cream: Vanilla, rum raisin, chocolate, or nutty gelato all pair beautifully.
Add fruit: Caramelised pears, roasted figs, or fresh berries work well for a lighter finish.
Batch-cook for guests: Keep cooked slices warm in a low oven until you're ready to serve.
FAQ’s
Can I make Panettone French Toast in advance?
You can whisk the custard mixture the night before and keep it in the fridge. Fry the panettone fresh, as it tastes best straight from the pan.
Can I bake the French toast instead of frying it?
Yes. Arrange the soaked slices on a lined tray and bake at 180°C for 10 to 12 minutes, flipping halfway. The result is slightly lighter but still delicious.
Can I use leftover brioche instead of panettone?
Absolutely. Brioche, challah, or any enriched bread will work well, though panettone adds its own festive aroma and sweetness.
Is this recipe suitable for kids?
Yes. There’s no alcohol in the recipe, and the sweetness can be adjusted easily by reducing the dulce de leche.
How do I stop the French toast from going soggy?
Don’t over-soak the panettone, and fry over medium heat so the outside caramelises before the inside becomes too soft.
Can I make this for a crowd?
Yes. Fry the slices in batches and keep them warm in a low oven. This recipe scales up effortlessly.
This Christmas Panettone French Toast with Caramel Ice Cream and Dulce de Leche is everything a festive breakfast should be, simple, comforting, and generous. It’s ideal for Christmas morning, holiday brunches, or a cosy winter weekend when you want something a little special. Whether you’re using up leftover panettone or planning a show-stopping breakfast for guests, this recipe brings warmth, flavour, and a touch of indulgence to the table.