Panettone French Toast


4 to 6 servings
1 cup waterwater1
1 packed cup brown sugarbrown sugar1
2 tablespoons whipping creamwhipping cream2
½ teaspoon ground cinnamonground cinnamon½
French Toast
1 (1-pound) panettone, paper removedpanettone bread1
6 large eggsegg(s)6
¾ cup heavy whipping creamheavy whipping cream¾
¾ cup whole milkwhole milk¾
¼ cup sugarsugar¼
2 tablespoons unsalted butter, dividedunsalted butter2
½ cup mascarpone cheesemascarpone cheese½


In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve.
French Toast
Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.

Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.

Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

cook's notes

powdered sugar and assorted fresh berries
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