Bauducco Panettone French Toast Recipes

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PANETTONE FRENCH TOAST



Panettone French Toast image

Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.

Provided by Victoria Gellatly

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 15m

Yield 1

Number Of Ingredients 5

¼ cup milk
1 egg
1 dash ground cinnamon
1 (1 inch) slice panettone
1 tablespoon butter

Steps:

  • Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
  • Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 30.5 g, Cholesterol 223.6 mg, Fat 21.6 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 10.1 g, Sodium 293 mg, Sugar 16.1 g

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting

Steps:

  • To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
  • Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
  • Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup water
1 packed cup brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1 (1-pound) panettone, paper removed
6 large eggs
3/4 cup heavy whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter, divided
1/2 cup mascarpone cheese
Serving suggestion: powdered sugar and assorted fresh berries.

Steps:

  • For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
  • For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
  • Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
  • Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 27

6 large eggs
2 cups half-and-half
1/2 teaspoon sugar
1 teaspoon vanilla extract
Finely grated zest of 1 orange
One 17 1/2 ounce loaf panettone
3 tablespoon unsalted butter
Confectioners' sugar
Marinated Berries or Glazed Apples and Pears, recipes follow
2 tablespoons sugar
1 vanilla bean, split lengthwise and seeds scraped out with a knife and reserved
Grated zest of 1/2 lemon
Grated zest of 1/2 orange
1 cup water
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 pint raspberries
1/2 pint blueberries, rinsed
1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
3 Bosc pears (about 1 1/4 pounds)
Juice of 1 lemon
1/4 cup unsalted butter
3 tablespoons sugar
Grated zest of 2 oranges, plus their juice
Two 3-inch-long cinnamon sticks
2 tablespoons Calvados, Apple Jack, or brandy (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds.
  • Heat 1 tablespoon of the butter in a large skillet over medium heat. Dip 2 bread slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes.
  • To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar. Serve with marinated berries or glazed apples and pears.
  • In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
  • Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl toss the fruit with the lemon juice.
  • Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.

BAUDUCCO PANETTONE FRENCH TOAST



Bauducco Panettone French Toast image

Slices of panettone are dipped in an egg-milk-vanilla-wine mixture, dipped again in beaten eggs, then pan fried in butter. Serve with homemade syrup!

Provided by Bauducco

Categories     French Toast

Time 25m

Yield 6

Number Of Ingredients 14

1 Bauducco Panettone, cut into 1-inch-thick slices
4 egg yolks
1 (12 ounce) can evaporated milk
1 cup sugar
¼ cup dry wine
1 teaspoon vanilla
1 teaspoon ground cinnamon
6 whole eggs
Butter for frying
2 cups sugar
2 cups water
1 lime peel
2 cinnamon sticks
1 teaspoon vanilla

Steps:

  • Beat the egg yolks, then add the milk, sugar, wine, vanilla and cinnamon. Soak the slices of Bauducco Panettone in the egg mixture.
  • Beat the whole eggs, then dip the slices of soaked Panettone on both sides. Drip dry and fry the slices in the butter until they're golden brown.
  • To make the syrup, add all of the ingredients but vanilla to a saucepan on high heat and stir until it boils. Add the vanilla and continue boiling until it thickens.

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