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
- 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