Stuffed Panettone French Toast

Stuffed Panettone French Toast is made from a traditional Italian cake, usually enjoyed during the Christmas season. It really makes a delicious french toast on its own but is even better when stuffed.

The making of 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 was 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

LindySez

Stuffed Panettone French Toast is made from a traditional Italian cake, usually enjoyed during the Christmas season. It really makes a delicious french toast on its own but is even better when stuffed.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast, Egg Dishes

Cuisine Italian

Servings 4 servings

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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 ⅓ 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 skillet 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, peach jam , or homemade Strawberry Jam in place of the apricot jamLindySez: While I think mascarpone is the best choice, you could substitute softened cream cheese if desired.

Keyword Panettone French toast, stuffed French toast

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