Raspberry Jam & Hazelnut Spread Stuffed Panettone French Toast


  • For the whipped cream:
  • ½ cup heavy whipping cream
  • ¼ tsp. vanilla
  • 1 Tbsp. powdered sugar
  • For the toast:
  • ½ cup milk or cream
  • 2 eggs
  • Pinch of cinnamon
  • ½ tsp. vanilla extract
  • 4 slices Bauli Panettone left out overnight if possible
  • 2 Tbsp. butter
  • For the filling:
  • ¼ cup hazelnut spread
  • ¼ cup raspberry jam or preserves


  1. Whip the cream and vanilla with a hand mixer until soft peaks form. Add powdered sugar and mix until incorporated.
  2. Whisk together the milk, eggs, cinnamon and vanilla. Melt butter in a pan over medium heat. Soak Panettone slices in mixture for 30 seconds on each side. Place bread into the pan and cook until bottom is golden and crisp. Turn, and repeat with other side. Repeat with all of the bread, keeping it warm in a 200° oven.
  3. Spread 2 tablespoons of hazelnut spread and 2 tablespoons of jam on two of the bread slices. Top with remaining slices and a dollop of fresh whipped cream. Serve warm.