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Patricia Conte
Course Breakfast, Dessert
Cuisine Italian-Inspired
Servings 6 servings

Ingredients
  

For the orange syrup

  • Click the link above for the recipe.

For the French toast

  • 12, 1- inch-thick slices of panettone cut from the bottom of the cake (I used 2 mini panettone cakes)
  • 2 eggs beaten
  • 1/2 cup milk
  • 1/3 cup orange juice
  • 6 ounces mascarpone cheese
  • 1 ounce chocolate liqueur
  • 1/2 teaspoon cinnamon
  • 1/3 cup dark chocolate chips melted
  • 1/4 cup confectioners’ sugar
  • Plastic wrap
  • Parchment paper

Instructions
 

For the orange syrup

  • Click the link above for the recipe.

For the French Toast

  • In a bowl, combine the egg, milk, and orange juice. Whisk to combine and set aside.
  • Add the mascarpone cheese, chocolate liqueur, cinnamon, melted chocolate, and confectioners’ sugar to a separate metal bowl. Use a mixer and blend together until combined.
  • Spread a generous amount of the mascarpone mixture (about 2 tablespoons) over half the panettone slices. Top with the remaining slices.
  • Place the French toast sandwiches in a baking dish so they are snug against each other.
  • Pour the egg mixture over the tops of the sandwiches. Cover tightly with plastic wrap and refrigerate for about 2 hours, or over night.
  • Preheat the oven to 350 degrees F.
  • Transfer the French toast sandwiches to a baking sheet lined with parchment paper.
  • Bake for about 10 minutes on one side, then flip and bake for another 10 minutes.
  • Remove from the oven and serve warm with the orange syrup.