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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 17 reviews
By maryinez
Boise, ID
on January 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By eml1_4928485
NH
on January 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG....just made this for my husband and me hoping for a yummy New Year's brunch and it exceeded our expectations....wow! I followed the recipe exactly and made the syrup; they were perfect together. I served it with Ina's Maple Raosted Bacon and fresh pinapple chunks and pomegranate seeds (both fruits had been serving as part of a holiday centerpiece!and the whole meal was delicious and well balanced. My hubby, who professionally appraises some of the finest inns exclaimed that no four star inn was serving a brunch as good as ours! Try this....it is a keeper.
Read all 17 reviews