Bauducco Panettone French Toast Recipes
PANETTONE FRENCH TOAST
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
- Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
- Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.
PANETTONE FRENCH TOAST
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
- For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
- Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
- Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.
BAUDUCCO PANETTONE FRENCH TOAST
Slices of panettone are dipped in an egg-milk-vanilla-wine mixture, dipped again in beaten eggs, then pan fried in butter. Serve with homemade syrup!
Provided by Bauducco
Categories French Toast
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Beat the egg yolks, then add the milk, sugar, wine, vanilla and cinnamon. Soak the slices of Bauducco Panettone in the egg mixture.
- Beat the whole eggs, then dip the slices of soaked Panettone on both sides. Drip dry and fry the slices in the butter until they're golden brown.
- To make the syrup, add all of the ingredients but vanilla to a saucepan on high heat and stir until it boils. Add the vanilla and continue boiling until it thickens.
PANETTONE FRENCH TOAST
Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.
Provided by Victoria Gellatly
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
- Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 30.5 g, Cholesterol 223.6 mg, Fat 21.6 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 10.1 g, Sodium 293 mg, Sugar 16.1 g
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