| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 cup water
- 1 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
- 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
- Powdered sugar, for dusting
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 474 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 0 g |
| Sugar | 50 g |
| Protein | 9 g |
| Cholesterol | 259 mg |
| Sodium | 179 mg |
Reviews
My New Years Day Breakfast
I’ve been making this for the last couple of years and a huge hit. My Mom gives us traditional Panettone every year for the Christmas holidays and never cared for it. I grew up in a northern Italian household and this was always around, just never liked it until now. I used the recipe as is,but served it with a blueberry sauce made with fresh blueberries.
Absolutely delicious!!! Thanks Giada!!
I’ve been making this for the last couple of years and a huge hit. My Mom gives us traditional Panettone every year for the Christmas holidays and never cared for it. I grew up in a northern Italian household and this was always around, just never liked it until now. I used the recipe as is,but served it with a blueberry sauce made with fresh blueberries.
Absolutely delicious!!! Thanks Giada!!
Delicious! Made it for Christmas Brunch and it was a big hit. I used 1.5 cups of half and half instead of the 3/4 cup of milk and 3/4 cups of whole cream and it turned out great. I used less than the 1/4 cup of sugar, maybe 1/8 of a cup and it was still almost too sweet with real maple syrup (I didn’t make the homemade syrup). The recommended 4 min cooking time per side was a little too long on our built in griddle so I’d recommend checking at 3 to 3-1/2 min.
Way too sweet and I didn’t even add the 1/4 cup sugar. I’m glad I read other reviews stating the 1/4 cup of sugar was not necessary since Panettone is already sweet. Other than that there was nothing special about this recipe. I’ll stick to Alton Brown and Brioche.
This is simply amazing! Never thought about making french toast with panettone!
Sooo good! I did make some changes though as I could not decide between this and another recipe so I kind of met in the middle. I used 1/4 c brown sugar instead of white sugar, only 1 cup of half n half, added 1 tsp vanilla, and only good old Kerrygold butter and real maple syrup as the topping. I also did not cut off the bottom crust as I think that is unnecessary. The whole group raved and raved about it.
My husband make this for me every birthday. It is an experience to be had.
Just made it for New Years Day Breakfast my husband and four year old loved it. I didn’t change anything & we also made the syrup.
I made this this morning for my husband and me and it was DELICIOUS! The recipe is very easy to adjust for 2 or 3 servings. After reading the reviews I debated about the sugar in the egg mixture but decided to make everything exactly in the proportions called out in the recipe. I’m glad I did because it was perfect.
AMAZING! Made this for Christmas breakfast and my family loved it!! Great idea Giada!! So delish!!!
My family and I loved this!