Stuffed Panettone French Toast

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Stuffed Panettone French Toast

 

I made this recipe for Stuffed Panettone French Toast when my client asked me to use one of their newest products; Perugina Panettone.  Panettone is a traditional Italian cake, usually enjoyed during the Christmas season.   It makes a great french toast on its own, but that a gimme. I wanted to take it up a notch, and did I ever!  It’s even more delicious when stuffed.

While I wouldn’t be eating this every day, it sure is delicious during the holiday season!

 

Stuffed Panettone French Toast

 

Stuffed Panettone French Toast

Ingredients

  • 1 panettone traditional Italian cake
  • 6 tablespoons mascarpone, or as needed (or desired)
  • 6 tablespoons apricot jam, or as needed
  • 6 eggs
  • 2 tablespoons cream, (it’s important to use cream, not milk, or the cake will get too soggy and it will be hard to keep it together when you turn it)
  • Pinch salt
  • 1 tablespoon extra virgin olive oil, or as needed
  • 1 tablespoon unsalted butter
  • Powdered sugar for serving; optional

Method

Step 1

Using a sharp serrated knife, thinly slice off two of the ends of the cake (save for another use); you should now have what resembles a loaf. Slice the cake into 8 even slices, about 1/3 inch thick.

Step 2

Lay on a clean work surface; spread the mascarpone on one side of 4 pieces, and apricot jam on the other 4, fold together to form a “sandwich”.

Step 3

In a large shallow bowl beat the eggs until well mixed; add the cream and a pinch of salt and mix until well combined.

Step 4

Heat the oil and butter together in a large skilled or griddle over medium heat; when hot, dip each “sandwich” on both sides into the egg mixture; put on the hot griddle (do not dip the sandwich until ready to cook them; do in batches if necessary); cook until browned, then carefully turn and cook the other side. Serve whole, or cut in half, sprinkled with powdered sugar, if desired.

Variation: Use either orange marmalade or peach jam in place of the apricot jam

LindySez: While I think mascarpone is the best choice, you could substitute softened cream cheese if desired.


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