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Panettone French Toast with Apples and Pomegranate

A delicious and decadent holiday breakfast or brunch dish.
Total Time25 mins
Servings: 3


For the Apple Topping

  • 1 large granny smith apple peeled, cored, and thinly sliced
  • 1 TBSP brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 pinch salt
  • 1 lemon wedge squeezed
  • 1 TBSP margarine or butter

For the French Toast

  • 3 slices panettone approximate 3/4 inch thick
  • 3 eggs beaten
  • 1/2 cup milk I used almond milk
  • 1 tsp vanilla
  • 1 TBSP brown sugar
  • 3 TBSP margarine or butter


  • 3 TBSP pomegranate molasses
  • 1/2 cup pomegranate seeds
  • 1/2 cup greek yogurt combined with 1 tsp vanilla 1 TBSP honey, and 1 pinch cardamom


  • Heat 1 TBSP of margarine or butter in a non-stick or cast iron pan.
  • Add apples and saute for ~3 minutes, stirring occasionally.
  • Add brown sugar, vanilla, cinnamon, cardamom and salt and cook until apples are softned and beginning to brown, ~ another 3 minutes.
  • Remove apples from pan, add lemon juice, and set aside.
  • In a shallow dish or pie plate, combine eggs, milk, vanilla and brown sugar.
  • Heat 1 TBSP of margarine or butter in pan on medium heat.
  • Dip one slice of pannetone in egg mixture, coating both sides of the bread with egg mixture.
  • Place pannetone slice in pan, and cook for ~3 minutes on each side until browned.
  • Remove slice from pan, place on plate and top with 1/3 apple slices, a drizzle of pomegranate molasses, a dollop of honey-cardamom yogurt and a sprinkle of pomegranate seeds.
  • Repeat process with remaining slices of bread.
  • Serve immediately.