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Chocolate and Mascarpone Panettone French Toast

Chocolate and Mascarpone Panettone French Toast

Chocolate and Mascarpone Panettone Toast

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.

Panettone French Toast

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.

See Also
Chocolate, Coconut, and Pecan Granola Bars


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 Toast

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Chocolate and Mascarpone Panettone Toast

Chocolate and Mascarpone Panettone French Toast


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  • Author: Patricia Conte
  • 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

Units Scale

For the Orange Syrup:

  • 1/3 cup (79 ml) water
  • 1/3 cup (67 g) white sugar
  • 1/3 cup (79 ml) orange juice
  • 23 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

  1. 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.
  2. 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.
  3. 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.
  4. Bake: Preheat oven to 350°F (175°C). Place sandwiches on a parchment-lined baking sheet and bake for 10 minutes per side.
  5. 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

 

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