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Panettone Pain Perdu

I delight in transforming holiday leftover panettone into this pain perdu.

With its velvety brioche-like consistency, panettone pairs flawlessly with the vanilla cinnamon custard of pain perdu.

Complemented with vanilla Chantilly cream creating a decadent holiday treat.

*If you don't have panettone, substitute thick slices of another egg-enriched bread, such as brioche or challah.

Yield 4 Slices

Mis en Place

2 Large Eggs

3 Tbsp. Whole Milk

3 Tbsp. Whipping Cream

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch of Salt


Butter, for pan frying

Chantilly Cream for Serving

125 g Whipping Cream

10g Vanilla Bean Paste or 1 Pod


Powdered Sugar

Maple Syrup




Step 1

Cut panettone slices 1 1/4-1 1/2" thick.

Step 2

In a wide, shallow bowl, beat the eggs, milk, cream, vanilla, cinnamon, and salt together with a fork or whisk until well-combined.

Step 3

Place the slices of bread in the custard and gently press them down to help the bread absorb the custard, then turn them over the do the same to the other side of the bread.

Step 4

Heat a good-sized pat of butter in a large skillet over medium heat.

Add the custard-soaked slices of bread to the pan and cook until nicely browned on the bottom, about a minute.

Flip slice over and fry on the other side until browned again.

Step 5

Beat whipping cream to stiff peaks and add vanilla bean paste.

Serve over top slices of warm pain perdu with maple syrup, berries and a little powdered sugar.



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