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Panettone French Toast

Let me clear the air and say I think this should be called Italian Toast. The reason fors this is the key ingredient, Bauli Panettone.  Made from the highest quality natural ingredients and with respect for ancient traditions, Bauli’s Il Panettone di Milano is a naturally leavened, oven-baked Italian cake filled with raisins and glazed orange peels. One of the most popular desserts in Italy and Europe, it is easily recognized by its distinctive cylindrical shape. The shape makes it easy to cut evenly, which brings us to the recipe for “Italian” French Toast:

  1. Pre-heat oven to 200 degrees.
  2. Trim the bottom crust from the Panettone. Starting at the bottom of the loaf, cut it crosswise into 6 (3/4-inch thick) round slices. (Reserve the top piece for buttered toast!)
  3. In a large bowl, whisk the eggs. Add the cream, milk and sugar, and whisk until well blended.
  4. Melt 1 tablespoon butter on a nonstick griddle over medium heat. Dip the Panettone into the egg mixture, turning to allow both sides to absorb it. Grill the soaked Panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining butter, Panettone slices and egg mixture.
  5. Transfer the French toast to plates. Top each with a dollop of mascarpone, and sprinkle with powdered sugar and cinnamon. Add berries, drizzle with maple syrup, and serve immediately.

Aaaaaand … That’s Amore!

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