Pannetone French Toast

Pannetone French Toast


1 Loaf Pannetone- sliced the thickness of your choice

6 Large Eggs

¾ cups Heavy Cream

3 tbsp. Sugar

½ tsp Cinnamon

2 tbsp Pure Vanilla Vxtract

½ stick Unsalted Butter

¾ cup Mascarpone Cheese at room temperature

½ cup powdered sugar, plus extra for dusting

1 cup warmed maple syrup


In a bowl whip the mascarpone,  ¼ cup of whipping cream and 1 tbsp vanilla extract. If you really like the taste of vanilla you can add more extract. Put the mixture to the side. 

In a large bowl, whisk eggs, ½ cup of whipping cream, sugar, cinnamon and 1 tbsp vanilla extract.

Meanwhile, melt about 1 tbsp butter on a large non-stick griddle pan over medium heat. Take each piece of pannetone and dip it into the egg mixture. Make sure that you dip generously!!!!! After the bread is dipped put it on the griddle and cook about 2 to 3 minutes each side or until golden brown. Repeat process with each piece of pannetone. Don’t forget to keep greasing the griddle with butter. 

You can keep the pannetone in the oven on warm to keep the bread warm. When ready to serve top each piece of pannetone with a dollop of the marscarpone mix and a drizzle of maple syrup.

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