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
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Ingredients
- French Toast
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5
organic eggs
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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
Directions
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Whisk eggs, milk, vanilla extract and salt in a large bowl until smooth, then whisk in orange zest and cinnamon.
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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.
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Dip two slices of panettone into the egg mixture, coating both sides and then place them in the pan.
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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.
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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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