Panettone French Toast

Recipe by hepcat1
READY IN: 30mins




  • To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan.
  • Bring to a boil over high heat, stirring until the sugar dissolves.
  • Boil until the syrup reduces to 1 cup, about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon.
  • Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.).
  • Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F.
  • Trim the bottom crust of the panettone.
  • 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!).
  • 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 the cinnamon syrup over and around the French toast and serve immediately.