Transform your leftover panettone cakes into a breakfast treat with this Chocolate and Mascarpone Panettone French Toast, drizzled with a zesty orange syrup.
Perfect for leisurely mornings or a special brunch, this recipe allows you to assemble everything the night before and simply bake it to perfection the next day. Whether it’s the weekend or a relaxed weekday morning, this dish adds a touch of indulgence to your breakfast routine.
Growing up in an Italian household, panettone was always a staple during the festive season. As a child, I wasn’t too fond of this tall, round cake filled with candied fruits, citrus zest, and raisins – almost like an Italian version of fruitcake. But as my palate matured, so did my appreciation for this traditional holiday treat. It’s not just a festive delight; it’s a slice of nostalgia, often presented in a brightly colored, trapezoid-shaped box, heralding the spirit of the season.
However, it’s not uncommon for a panettone or two to linger past the holiday festivities. That’s where this recipe comes in, giving a delicious twist to the usual holiday leftover. Using mini panettone cakes, this recipe creates delightful French toast “sandwiches,” generously filled with a rich mascarpone and chocolate mix. For larger, standard-sized panettone, simply slice it vertically. Each bite of this transformed panettone French toast brings a harmonious blend of sweet and citrusy flavors, ensuring that your post-holiday breakfasts are anything but ordinary.
Step by Step Guide to Making Chocolate and Mascarpone Panettone French Toast
Prepare the Orange Syrup:
- In a small pan over medium-high heat, dissolve sugar in water.
- Add orange juice, zest, and cinnamon.
- Bring to a boil, then simmer for about 5 minutes until thickened.
- Set aside to cool.
Combine French Toast Ingredients:
- In a bowl, whisk together eggs, milk, and orange juice.
- In a separate bowl, mix mascarpone, chocolate liqueur, cinnamon, melted chocolate, and confectioners’ sugar until smooth.
Assemble the French Toast:
- Spread mascarpone mixture over half the panettone slices, then top with remaining slices.
- Place sandwiches in a baking dish, pour the egg mixture over, and refrigerate for 2 hours or overnight, covered with plastic wrap.
Bake:
- Preheat oven to 350°F (175°C).
- Place sandwiches on a parchment-lined baking sheet and bake for 10 minutes per side.
Serve:
- Enjoy warm with the homemade orange syrup.
Recipe Notes:
- Ensure the panettone slices are snug in the baking dish for even soaking.
- The orange syrup can be made ahead and stored in the refrigerator.
- For a non-alcoholic version, omit the chocolate liqueur or replace it with a chocolate syrup.
Chocolate and Mascarpone Panettone French Toast
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Transform your leftover panettone cakes into a breakfast treat with this Chocolate and Mascarpone Panettone French Toast, drizzled with a zesty orange syrup.
Ingredients
For the Orange Syrup:
- 1/3 cup (79 ml) water
- 1/3 cup (67 g) white sugar
- 1/3 cup (79 ml) orange juice
- 2–3 teaspoons orange zest
- 1/2 teaspoon cinnamon
For the French Toast:
- 12, 1-inch-thick slices of panettone
- 2 eggs, beaten
- 1/2 cup (118 ml) milk
- 1/3 cup (79 ml) orange juice
- 6 ounces (170 g) mascarpone cheese
- 1 ounce (30 ml) chocolate liqueur
- 1/2 teaspoon cinnamon
- 1/3 cup (60 g) dark chocolate chips, melted
- 1/4 cup (31 g) confectioners’ sugar
Instructions
- Prepare the Orange Syrup: In a small pan over medium-high heat, dissolve sugar in water. Add orange juice, zest, and cinnamon. Bring to a boil, then simmer for about 5 minutes until thickened. Set aside to cool.
- Combine French Toast Ingredients: In a bowl, whisk together eggs, milk, and orange juice. In a separate bowl, mix mascarpone, chocolate liqueur, cinnamon, melted chocolate, and confectioners’ sugar until smooth.
- Assemble the French Toast: Spread mascarpone mixture over half the panettone slices, then top with remaining slices. Place sandwiches in a baking dish, pour the egg mixture over, and refrigerate for 2 hours or overnight, covered with plastic wrap.
- Bake: Preheat oven to 350°F (175°C). Place sandwiches on a parchment-lined baking sheet and bake for 10 minutes per side.
- Serve: Enjoy warm with the homemade orange syrup.
Notes
- Ensure the panettone slices are snug in the baking dish for even soaking.
- The orange syrup can be made ahead and stored in the refrigerator.
- For a non-alcoholic version, omit the chocolate liqueur or replace it with a chocolate syrup.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast, Dessert
- Method: Oven Baking
- Cuisine: Italian-Inspired
