The Cake Boss, Buddy Valastro, shares how to make this tantazing dish

Buddy V’s Panettone French Toast
Credit: Buddy V's

It may not be Christmas. Or even close. But, hey, Christmas in July is around the corner, which seems like a good excuse as any to bust out some Christmas recipes that do double duty as a year-round delight.

If you love brunch, consider drawing some inspiration from Buddy V's Ristorante and making this festive panettone french toast that they serve year-round during weekend brunch. For those unfamiliar, panettone is a sweet bread made with fruit that's typically served during Christmastime. If you're cooking for more than one, consider doubling or quadrupling the recipe.

Buddy V's Panettone French Toast

Serves 1

Batter for soaking:

  • 2 whole eggs
  • 1 ¼ cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 5 tbsp sugar

French Toast:

  • 2 slices panettone
  • 2 tbsp butter for cooking
  • 1 tbsp golden raisins
  • 1 orange
  • ¼ cup whipped cream
  • maple syrup

For batter:

  1. Mix all the batter ingredients in a bowl and transfer to a deep dish or wide bowl that will fit panettone slices.

For the dish:

  1. Heat up a griddle or non-stick pan to medium heat and add butter, being careful not to burn it.
  2. Place panettone into the batter and soak each side for about 20 seconds and put directly into the hot pan.
  3. Cook each side until a dark brown.
  4. Cut each side diagonally and arrange the four triangles on a plate, pour warm maple syrup over the top, sprinkle the raisins and garnish the center with whipped cream. Using a fine grater, zest a small amount of the orange over the toast.

WATCH: Praline-Pecan French Toast

Currently, this tasty dish is available year-round at Buddy V's Las Vegas location, but we're making a note on our wish list to Santa that we hope the restaurant team decides to bring this special french toast to their McAllen, Texas outpost.

If you're making the panettone french toast recipe at home, consider this tip from Buddy "Cake Boss" Valastro himself, "This dish is a big holiday tradition around the Valastro household. The smell is intoxicating! I add my own little spin to it with an amaretto liqueur to make it that much more memorable and delicious."

Is that a Christmas Brunch in July party-in-the-making we sense?