PANETTONE FRENCH TOAST WITH MASCARPONE
PANETTONE FRENCH TOAST WITH MASCARPONE
Recipe
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!)
SERVES 4 (2 LARGE SLICES PER PERSON)
YOU’LL NEED
5 organic eggs
1½ cups whole milk (you could also use any dairy-free milk you like)
1 teaspoon vanilla extract
generous pinch sea salt
finely grated zest of one orange
1 teaspoon cinnamon
5 tablespoons unsalted butter
8 x 3cm slices of panettone
FOR THE CINNAMON MASCARPONE
1 tsp cinnamon
10ml liquid honey
200g mascarpone
sliced banana for serving
fresh raspberries for serving
- Whisk eggs, milk, vanilla extract and salt in a large bowl until smooth, then whisk in orange zest and cinnamon.
- 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.
- Dip two slices of panettone into the egg mixture, coating both sides and then place them in the pan.
- 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.
- 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.
-This recipe was originally published in the Sunday Star Times, January 15th, 2017.