Panettone French Toast

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup water
• 1 cup packed dark brown sugar
• 2 tablespoons whipping cream
• 1/2 teaspoon ground cinnamon
• 1 lb loaf panettone, 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

Recipe

• 1 to make the syrup: combine 1 cup of water and brown sugar in a heavy medium saucepan.
• 2 bring to a boil over high heat, stirring until the sugar dissolves.
• 3 boil until the syrup reduces to 1 cup, about 10 minutes.
• 4 remove from the heat and whisk in the cream and cinnamon.
• 5 keep the syrup warm. (the syrup can be made 1 day ahead. cool, then cover and refrigerate. rewarm before serving.).
• 6 meanwhile, prepare the french toast: preheat the oven to 200 degrees f.
• 7 trim the bottom crust of the panettone.
• 8 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!).
• 9 in a large bowl, whisk the eggs until well blended.
• 10 add the cream, milk, and sugar and whisk until well mixed.
• 11 melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
• 12 dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard.
• 13 grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side.
• 14 transfer the french toast to a baking sheet and keep them warm in the oven.
• 15 repeat with the remaining butter, panettone slices, and custard.
• 16 transfer the french toast to plates.
• 17 dollop the mascarpone atop each.
• 18 lightly dust with the powdered sugar.
• 19 drizzle the cinnamon syrup over and around the french toast and serve immediately.