With marscapone cheese inside and fresh berries and maple syrup on top, this mouthwatering Panettone French toast is a stunning brunch alternative.
French toast from PANETTONE Breakfast Panettone French Toast Recipe Written by Foodieaholic Ingredients: 4 Servings Il Panettone di Milano Bauli 100 % Natural six giant eggs whipping cream, 3/4 cup 6/3 cups whole milk Sugar, 1/4 cup 2 tablespoons salted butter Mascarpone cheese, half a cup Instructions Oven: Preheat to 200 F. Trim the Panettone’s bottom crust. Slice the loaf crosswise into 6 (3/4-inch thick) round slices, beginning at the bottom. (Save the top portion for toast with butter!) The eggs are beaten in a sizable bowl. Whisk in the cream, milk, and sugar after adding them. On a griddle that is nonstick, melt 1 tablespoon of butter over medium heat. Turn the Panettone so that both sides may absorb the egg mixture before dipping it in. Grill the soaked Panettone slices for about 4 minutes per side, or until they are firm to the touch and golden brown. Place on a baking pan, then reheat in the oven. Repeat with the remaining egg mixture, slices of Panettone, and butter. Move the French toast to serving plates. Add a dollop of mascarpone, powdered sugar, and cinnamon to the top of each. Serve right away after adding the berries and adding the maple syrup.
Many thanks to Bauli for providing such a lovely breakfast that is fit for any holiday or special occasion.