Or, as I like to refer to it…heaven on a plate. As promised, here is the recipe that I have adapted from Giada De Laurentiis, of Food Network fame. Because we are only two here, the recipe is easily halved and that gives us the perfect amount. I will warn you though…this is so thick and rich, you won’t be able to eat more than a piece or two. Since panettone is only available to me during the Christmas Season I use it for special occasions only. Like Christmas morning or New Years Day. I would recommend getting it out of the way before you start your New Years Resolution of weight loss(again), as this is definitely not low fat. I hope you’ll try it this Holiday Season.
Panettone French Toast:
1(1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting
Real maple syrup
Preheat the oven to 200 degrees F. Trim the bottom crust off the panettone. Cut the loaf in half. Starting in the center, and slicing outward, cut 3/4-inch thick slices. Cut each of these slices in half again. This makes it easier to soak, cook and flip! In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle syrup over and around the French toast and serve immediately.
Buon Appetito!