Panettone French Toast
- IL PANETTONE
- 6 large eggs
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 Tbsp unsalted butter
- 1/2 cup mascarpone cheese
Panettone makes a luscious French toast - or maybe we should say “Italian” toast. We like it with mascarpone cheese, to make it feel even more European.
Serve this for brunch with friends, or create a new Christmas breakfast tradition.
If there are children present, try using a Pandoro di Verona—they will love the sweet star-shaped version.
- Powdered sugar and cinnamon for dusting
- Maple syrup
- Fresh berries
Pre-heat oven to 200°.
Trim the bottom crust from the Panettone. Starting at the bottom of the loaf, cut it crosswise into 6 (3/4-inch thick) round slices. (Reserve the top piece for buttered toast!)
In a large bowl, whisk the eggs. Add the cream, milk and sugar, and whisk until well blended.
Melt 1 tablespoon butter on a nonstick griddle over medium heat. Dip the Panettone into the egg mixture, turning to allow both sides to absorb it. Grill the soaked Panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining butter, Panettone slices and egg mixture.
Transfer the French toast to plates. Top each with a dollop of mascarpone, and sprinkle with powdered sugar and cinnamon. Add berries, drizzle with maple syrup, and serve immediately.