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Panettone French Toast
from the kitchen of Sharmagne Leland-St. John

1 loaf panettone bread
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Confectioner's sugar, for dusting

Remove the baking paper from the panettoni and trim the
bottom crust, then cut 6 round slices each 3/4 inch thick,
from the bottom. Whisk the eggs in a large soup bowl until
light and fluffy. Add the cream, milk, and sugar and whisk
again until well blended. Melt 1 tablespoon of the butter in
a large frying pan or on a griddle. Dip the bread a piece at
a time into the egg mixture, turning and basting until both
sides are coated. Fry the soaked panettoni slices until golden
brown. Move to a platter and keep warm in the oven until all
the slices are done.

Place a dollop of the mascarpone onto each slice, dust with
a bit of the confectioner's sugar and serve with your favourite
syrup.

Save the left over cake for tea time toast.





 

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