Colomba French Toast
Italy is home to many incredible ingredients and dishes that can add excitement and flavor to your meals. Today I’m using Colomba cake, a dove-shaped Easter pastry that can be served all year round to put a twist on the American classics. Colomba makes the perfect base for an elevated French toast. The citrus notes in the cake really shine once it’s warmed up in the pan, and its combination of crunchy almonds and pearl sugar, over a delicate glaze, makes every bite of this iconic treat soft, fragrant, and unmistakably Italian. Topping it with Italian orange marmalade takes it over the top!
This Colomba French Toast is the Italian-American breakfast hybrid that takes a traditional Easter dove cake from Italy and transforms it into the most luxurious French toast you have ever had. The Colomba cake is naturally citrusy, almond-studded, and topped with crunchy pearl sugar. When you slice it, dip it in vanilla-cinnamon-egg batter, and pan-fry it in butter, you get this incredible French toast that tastes like a bakery in Italy. Topped with Italian orange marmalade and powdered sugar, this is the brunch dish that everyone will be talking about.
Colomba is a dove-shaped Easter cake from Italy, traditional during Lent and Easter season but available year-round in Italian markets and specialty stores. It is similar to panettone but with a citrus zest in the batter and a topping of crunchy pearl sugar and almonds. The texture is somewhere between a brioche, a pound cake, and an angel food cake. Perfect for French toast because the airy crumb soaks up the egg batter beautifully without falling apart.
What makes this French toast next-level is the batter and the topping. The batter uses a touch of flour alongside the eggs and milk, which creates a slightly thicker custard coating that crisps beautifully on the outside while staying soft and pudding-like in the middle. Cinnamon and vanilla add warm familiar notes. Then the topping of Italian orange marmalade and powdered sugar gives you that fancy bakery presentation and a citrusy finish that complements the cake.
Serve this for Easter brunch, Mother's Day, Christmas morning, or any weekend when you want breakfast to feel like an event. It serves 6 generously and reheats in the air fryer beautifully the next day. If you cannot find Colomba, panettone works as a substitute. Either way, this is a breakfast moment you will remember. Let's make it.
📝 Ingredients
- 1 Colomba Cake, cut into slices
- 4 eggs
- 1/3 cup sugar
- 1/4 cup flour
- 2/3 cup milk
- 1 TBSP Vanilla
- 2 tsp Cinnamon
- Italian Orange Marmalade (for topping)
- Powder Sugar (for dusting)
👩🍳 Directions
- 1
Whisk together eggs, milk, vanilla, sugar, flour, and cinnamon in a flat bowl or pan.
- 2
Dip the sliced Colomba cake into the egg mixture to coat both sides.
- 3
Add to a pan over medium heat and cook on both sides until golden.
- 4
Remove from the pan, dust with powdered sugar, and top with a scoop of Italian orange marmalade.
Ingredient Notes & Substitutions
Colomba cake: One whole Colomba cake, cut into 3/4-inch thick slices. Italian markets, Eataly, or Whole Foods around Easter. Loison, Bauli, Tre Marie, and Motta are common brands. Panettone is a great substitute year-round.
Eggs: 4 large eggs. The base of the custard batter.
Sugar: 1/3 cup. Adds sweetness to the batter and helps with the golden caramelization.
Flour: 1/4 cup all-purpose. This is the secret ingredient that thickens the batter slightly for a more substantial custard coating.
Milk: 2/3 cup whole milk. Whole milk gives the richest texture. 2% works fine. Half-and-half makes it even more decadent.
Vanilla extract: 1 tablespoon. Pure vanilla for the best flavor.
Cinnamon: 2 teaspoons. Warm familiar flavor that complements the citrus in the Colomba.
Italian orange marmalade: For topping. Look for Italian brands like Fini or Bonne Maman, or any quality orange marmalade. Adds tangy citrus brightness that ties into the Colomba's flavor.
Powdered sugar: For dusting. The final fancy touch that makes this French toast look bakery-style.
Butter: For cooking. Real butter, not margarine. Adds flavor and creates the golden crust.
How to Store, Reheat & Freeze
Store leftover French toast in an airtight container in the fridge for up to 3 days. Reheat in a 350 oven for 5 to 8 minutes to bring back the crispy exterior, or in an air fryer at 350 for 4 minutes. The microwave works but you lose the crisp.
To freeze, cool completely and freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350 oven for 10 to 12 minutes or in a toaster oven until heated through and crisp.
What to Serve With Colomba French Toast
This is the centerpiece of an Italian-inspired brunch. Pair with fresh fruit (especially berries and citrus segments), crispy bacon or Italian sausage, scrambled eggs, and espresso or cappuccino. For an Italian brunch spread, add prosciutto and melon, a soft cheese board with honey, and a frittata. For drinks, an Italian Bellini (peach puree and prosecco), mimosas, or espresso pair beautifully. Perfect for Easter brunch, Mother's Day, Christmas morning, or any special weekend occasion.
💡 Tips for Success
- Slice the Colomba cake into 3/4-inch thick slices. Too thin and they fall apart during the dip. Too thick and the middle stays raw. About finger-width is perfect.
- Whisk the eggs, milk, flour, sugar, vanilla, and cinnamon really well to fully incorporate the flour. Lumps of flour in the batter equal blobs on the French toast.
- Use a flat-bottomed shallow bowl or baking dish for the dip. You need enough room to lay each cake slice flat to coat both sides.
- Dip each slice for just 5 to 10 seconds per side. Colomba is delicate and soaks up batter fast. Long dips equal soggy mush. Short dips give you the perfect custard exterior with intact cake in the middle.
- Use real butter in the pan, not oil. The butter gives that incredible golden crust and rich flavor that defines great French toast.
- Cook over medium heat, not high. Too high and the outside burns before the egg coating cooks through. Medium gives you that beautiful golden-brown exterior and warm cooked-through interior.
- Dust with powdered sugar AFTER plating, not before. The powdered sugar dissolves into the wet French toast if applied too early. A snowfall right before serving looks gorgeous.
- Italian orange marmalade is the upgrade. Look for it in specialty grocery stores or online. Fini, Bonne Maman, or any Italian brand works. Domestic orange marmalade also works in a pinch.
❓ Frequently Asked Questions
Where do I find Colomba cake?
Italian markets, specialty stores like Eataly, or Whole Foods around Easter. Online retailers like Amazon, Williams Sonoma, or Italian importers carry it year-round. Brands include Loison, Bauli, Tre Marie, and Motta.
Can I use panettone instead?
Yes! Panettone is similar to Colomba (both are Italian holiday cakes from Milan) and works as a perfect substitute. Use it sliced the same way.
What if I cannot find either Italian cake?
Use challah bread or brioche bread as a substitute. The texture is similar enough that you will still get a great French toast. The citrus and almond notes from the Colomba will be missing but the dish is still incredible.
Can I make this savory?
Yes, but you would want to skip the cinnamon, vanilla, and sugar in the batter, and use a more savory topping like an herbed cream cheese spread or smoked salmon. At that point it is more of an Italian eggy-bread situation than French toast.
Can I make this ahead?
You can make the egg batter up to 24 hours ahead and refrigerate. The cake slices can be sliced up to 24 hours ahead and stored at room temperature in an airtight container. Cook fresh just before serving for the best texture.
How long do leftovers keep?
Store leftover French toast in an airtight container in the fridge for up to 3 days. Reheat in a 350 oven for 5 to 8 minutes, or in the air fryer at 350 for 4 minutes to bring back the crispy exterior.
Can I freeze it?
Yes. Cool completely and freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350 oven for 10 to 12 minutes or in a toaster oven.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!