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.
2tablespoonscream(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)
1tablespoonextra virgin olive oilor as needed
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.
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