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Try SavoraPanettone French Toast with Mascarpone Crema and Campari Reduction
Elevate your breakfast with this decadent Panettone French Toast. Slices of sweet, airy Panettone are soaked in a rich vanilla custard, seared to golden perfection, and topped with a dollop of creamy mascarpone and a sophisticated Campari reduction. A truly gourmet experience to start your day!
Ingredients
- slices Panettone6
- Eggs3
- Milk1/2 cup
- Heavy Cream1/4 cup
- Vanilla Bean1/2
- Sugar2 tablespoons
- Clarified Butter2 tablespoons
- Mascarpone Cheese4 ounces
- Powdered Sugar1 tablespoon
- Campari1/4 cup
- Orange Zest1/2 teaspoon
- pinch Salt
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Learn MoreMethod
In a shallow dish, whisk together the eggs, milk, heavy cream, sugar, and a pinch of salt.
Split the vanilla bean lengthwise and scrape the seeds into the egg mixture. Whisk to combine.
Soak each slice of Panettone in the custard mixture for about 30 seconds per side, ensuring it's well saturated.
Heat the clarified butter in a large skillet over medium heat.
Carefully place the soaked Panettone slices in the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
While the French toast is cooking, prepare the mascarpone crema. In a small bowl, whip the mascarpone cheese with the powdered sugar until light and fluffy.
For the Campari reduction, combine the Campari and orange zest in a small saucepan. Bring to a simmer over medium heat and cook for about 5-7 minutes, or until the liquid has reduced by half and thickened slightly.
Serve the Panettone French Toast immediately, topped with a dollop of mascarpone crema and drizzled with the Campari reduction.
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