Festive Panettone French Toast with Mascarpone & Berries
Italy’s number one festive export becomes the most decadent brunch dish. Perfect paired with a glass of Graham Beck Cap Classique.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
1 kg Panettone, cut into thick slices
1 C (250 ml) milk
1 C (250 ml) fresh cream
¼ C (60 ml) sugar
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) cinnamon
butter for frying
250 g mascarpone
¼ C (60 ml) honey
½ C (125 ml) berry coulis
100 g pecan nuts, lightly toasted in a dry frying pan
100 g fresh cherries
100 g fresh blackberries
Whisk the eggs, milk, cream, sugar, vanilla and cinnamon together. Pour into a low-rimmed dish that will fit a slice of panettone lying down.
Place two non-stick pans over medium heat. Add a small knob of butter to each pan and melt. Dunk 2 slices of panettone in the egg mix then drain the excess and place into the pans. Fry for 2-3 minutes per side or until each side is golden. Remove from the pan and repeat the process until all the panettone slices are cooked. Tip: don’t let the panettone slices sit for too long in the egg mixture as they will absorb too much and may break.
In a small mixing bowl, add the mascarpone and mix in the honey. Be careful not to over mix as it can split if overworked.
Serve the panettone French toast with generous dollops of mascarpone on top. Drizzle with coulis and garnish with pecan nuts, cherries and blackberries.