March  1, 2017
0 Ratings
Photo by Emma Boyd
  • Serves 4
Author Notes

Fresh panettone is a present for the palate, but so often what doesn't get eaten, goes to waste. This recipe gives you another meal with not-quite-fresh slices of the sweet, Italian-style bread.
(If you don't happen to have any panettone, day-old brioche will do the trick!) —Jordan Rondel, The Caker

What You'll Need
  • French Toast
  • 5 organic eggs
  • 1.5 cups whole milk (you could also use any dairy-free milk you like)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • finely grated zest of one orange
  • 1 teaspoon cinnamon
  • 5 tablespoons unsalted butter
  • 8 3cm slices of panettone
  • Cinnamon Mascarpone
  • 1 teaspoon cinnamon
  • 10 milliliters liquid honey
  • 200 grams marscapone
  • sliced banana for serving
  • fresh raspberries for serving
  1. Whisk eggs, milk, vanilla extract and salt in a large bowl until smooth, then whisk in orange zest and cinnamon.
  2. Melt 1 tablespoon butter in a large non-stick pan over medium-high heat. Let it begin to go brown – it should smell aromatic and nutty.
  3. Dip two slices of panettone into the egg mixture, coating both sides and then place them in the pan.
  4. Cook the first side until golden for about 2 minutes, then the other side for the same time. Repeat with remaining butter, panettone and egg mixture.
  5. Mix the cinnamon and honey into the mascarpone. Serve the French toast warm with a generous dollop of cinnamon mascarpone and some sliced banana and fresh raspberries.

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