[an error occurred while processing this directive] Crème Brûlée Panettone French Toast - Steven and Chris
Crème Brûlée Panettone French Toast

Crème Brûlée Panettone French Toast


Inspired by his streetcar food tour of Toronto, Christian Pritchard shares his take on French toast... Italian style!

Panettone French toast is a thick version of the toast. The multiple slices displaced as glossy with syrup dripping and there are many berries placed around them.


1/2 cup unsalted butter
1 cup packed Demerara sugar
2 tbsp corn syrup
1 whole panettone, cut into wedges (plain or flavoured)
5 eggs, large
1 1/2 cups whipping cream
1 tsp vanilla bean seeds
2 tbsp limoncello
pinch of salt
garnish pistachio, berries, icing sugar


In a small saucepan, melt butter with sugar and corn syrup until melted, not burnt. Pour into a baking dish.

Cut up panettone and add to dish until full. Pour mixture of whisked eggs, cream, limoncello and salt over bread.

Chill in the fridge overnight.

Once bread is at room temperature bake at 350 F for 35–40 minutes.

Serve with chopped pistachios, a sprinkle of icing sugar and fresh berries.

Spoon demerara sugar over grapefruit. Torch grapefruit for a few seconds until it begins to bubble and candy.  If using an oven, broil until top caramelizes.


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