Panettone French Toast With Orange Mascarpone Sauce Recipes

PANETTONE FRENCH TOAST WITH ORANGE MASCARPONE SAUCE

Steps:

• Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
• Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.

PANETTONE FRENCH TOAST

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.

PANETTONE FRENCH TOAST

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 WITH ORANGE MASCARPONE SAUCE

Steps:

• Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
• Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.

ORANGE-INFUSED MASCARPONE FRENCH TOAST

Steps:

• Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
• Refrigerate until needed.
• Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
• Pour into a baking dish or pie plate.
• Melt a little butter in a large saute pan over medium-low heat.
• Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
• Let the infused mascarpone come to room temperature so it's easier to spread.
• Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
• Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
• Cook the French toast"sandwiches" until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
• To serve, place a French toast sandwich on each plate.
• Enjoy!