Panettone French Toast
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Water3 cup
Whipping Cream1 tsp
Ground Cinnamon6 large
Egg3 cup
Whole Milk1 cup
Sugar2 tbsps
Unsalted Butter1 cup
Mascarpone CheeseDirections:
1
Rewarm before serving
2
Cool, then cover and refrigerate
3
Watch how to make this recipe
4
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan
5
Bring to a boil over high heat, stirring until the sugar dissolves
6
Boil until the syrup reduces to 1 cup, about 10 minutes
7
Remove from the heat and whisk in the cream and cinnamon
8
) Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F
9
Trim the bottom crust of the panettone
10
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!)
11
In a large bowl, whisk the eggs until well blended
12
Add the cream, milk, and sugar and whisk until well mixed
13
Melt 1 tablespoon of butter on a large nonstick griddle over medium heat
14
Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard
15
Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side
16
Transfer the French toast to a baking sheet and keep them warm in the oven
17
Repeat with the remaining butter, panettone slices, and custard
18
Transfer the French toast to plates
19
Dollop the mascarpone atop each
20
Lightly dust with the powdered sugar
21
Drizzle the cinnamon syrup over and around the French toast and serve immediately
22
Keep the syrup warm
23
(The syrup can be made 1 day ahead