1 Video | Photo: Panettone French Toast Recipe
Ingredients
Syrup:
- 1 cup water
- 1 packed cup brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
French Toast:
- 1 (1-pound) panettone, paper removed
- 6 large eggs
- 3/4 cup heavy whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter, divided
- 1/2 cup mascarpone cheese
- Serving suggestion: powdered sugar and assorted fresh berries
Directions
For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.
Cook's Note: The top of the panettone can be reserved and used for toast.
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By leonejs_8323563
Whitestone, NY
on January 20, 2013
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My family looks forward every year to Panettone season so I can start to make this recipe. It is so popular in my home that now I print it on nicer paper and share it as part of a Panettone and Proseco hostess gift when we visit friends during the holiday. It already one month after Christmas and I am still making it.
Easy to make, looks beautiful and tastes even better. Thanks Giada on behalf of myself, family and friends!
By maryinez
Boise, ID
on January 03, 2012
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I made this for Christmas Day breakfast and it was wonderful! What a great way to use Panettone. I had never bought this bread before and was reluctant since I didn't know how to use it. The bread by itself is good toasted as well. Tonight I'm going to make Giada's bread pudding with the rest of the loaf! The only thing about this recipe that I would change is putting less cinnamon in the syrup. I don't think the cinnamon is necessary but that's a personal opinion. I think it would be better to sprinkle the cinnamon on the French toast.
By Ilyzium
on January 01, 2012
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It was a nice change having french toast made with panettone. Since it is extremely fatterning I made some lighter substitions that I could live with, lol Ok, I used 1% milk and added 1/3 cup of half and half to it. Next, I didn't use the mascaropone at all so that helped. I think for a syrup next time I'll probably puree some berries and heat them up on a saucepan with a bit of sugar and use that as a syrup. Overall it was delicious and tasted like bread pudding but my guests complained it was way too sweet for them. I quite liked it and I know that children would LOVE it!
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