Baked Chocolate Chunk Panettone French Toast

Baked Chocolate Chunk Panettone French Toast|


  • 1 panettone loaf (1.5-2 lbs), trimmed and cubed into large pieces
  • 1/2 cup brown sugar
  • 1 cup semi-sweet chocolate chunks
  • 8 large whole eggs
  • 2 1/2 cups milk
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • streusel topping
  • 1/4 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 5 tbsp cold, unsalted butter, cubed
  • 1/4 tsp cinnamon
  • optional warm maple syrup, confectioner's sugar for dusting, fresh fruit, and/or whipped cream


  1. Grease a 9X13 pan and add in the cubed panettone. Add in chocolate chunks, spreading evenly.
  2. Prepare the custard. In a large bowl, beat eggs together, using a wire whisk. Stir in brown sugar and vanilla. Slowly whisk in milk. Add in salt, nutmeg and cinnamon.
  3. Pour custard over bread and chocolate. Let soak for at least half an hour. For best results refrigerate overnight.
  4. Make the pecan streusel topping. In a medium bowl, mix together sugar, cinnamon, and flour. Using a pastry cutter or two forks, blend in butter until the mixture resembles coarse pebbles. Fold in pecans using a spatula. If making ahead, store separately, in an airtight container, in the fridge until ready to use.
  5. Remove french toast from refrigerator and preheat oven to 350 degrees F.
  6. Top the french toast with the streusel topping, spreading evenly.
  7. Bake for 45-50 minutes, until custard is cooked and streusel is golden brown.
  8. Dust with confectioner's sugar if desired and serve hot.
  9. Serve with warm maple syrup, fresh fruit and whipped cream if desired.