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