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
- 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
- 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.