Ingredients
Cinnamon Syrup:
- 1 cup water
- 1 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
French Toast:
- 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
- 6 large eggs
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 1/2 cup mascarpone cheese
- Powdered sugar, for dusting
Directions
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

















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By LUV2EAT7
New Haven, CT
on January 01, 2013
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Just made it for New Years Day Breakfast my husband and four year old loved it. I didn't change anything & we also made the syrup.
By katztailz
Germantown, MD
on December 30, 2012
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I made this this morning for my husband and me and it was DELICIOUS! The recipe is very easy to adjust for 2 or 3 servings. After reading the reviews I debated about the sugar in the egg mixture but decided to make everything exactly in the proportions called out in the recipe. I'm glad I did because it was perfect.
By Krystalina_K
on December 28, 2012
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AMAZING! Made this for Christmas breakfast and my family loved it!! Great idea Giada!! So delish!!!
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