If you are French toast fan you'll fall in love with this dish. I use thick slices of delicious Panettone a traditional Italian bread that’s so reach it almost like cake. I soak them in egg custard then grilled them until their golden brown and fluffy. Homemade syrup makes a terrific toping to my Panettone French toast.
I'm going to start with my sweet cinnamon syrup and I've got one cup of water that’s already start to simmer and I need to add some brown sugar to it. Nice dark brown sugar and we’re going to use one cup of sugar. You always want to pack down the brown sugar to make sure you have the right measurement.
So we've added now one cup of the brown sugar to the water and we’re going to let it sort of melts and reduce down to one cup total and it’s going to be sticking and yummy. Okay, we’ll wash that as its starts to reduce. Now, I've going to make the custard for it. We’re gong to use six whole eggs. All right, last one. Perfect.
All right, we’re just going to beat our eggs. All right, now I need some heavy cream and I'm going to have use three quarters of a cup of heavy cream. We’ll do that nice and thick, it’s a nice thickening it should. And now we need three quarters of a cup of whole milk. Now, when I'm making his Panettone French toast I'm not going to cut any corners because you know what I'm going to have one slice and then indulge I'm going to have plum with it.
So I don’t really like to add nonfat milk. And now we need a quarter cup of sugar just regular granulated sugar to sweeten it a little bit. Mix it all together. We will put our custard in this baking pan and the reason I'm putting it in the baking pan because it’s too difficult to soak the bread in this bowl. We’re not going to make an even texture.
Now the highlight the Panettone and it looks like a giant cupcake and so we’re going to rip the paper off the outside and this is just like when they put the little paper cups on the cupcake the same deal is to keep it moist and fresh. We’re going to pull that right off and what I'd like to do with this is cut the bottom off. Its kind of dry and I want the French toast to be very moist so I'm just going to cut the bottom off and then cut the top off too. And the top I'll left to hold on to makes great toast in the morning.
Now, I've got my Panettone ready and I'm just going to slice it down. There we go. Oh, at about half an inch or three quarters of an inch. God it looks good. Panettone is buttery sweet bread and this one that I have here has raisins and candy orange fill, so good. All right, now I'm ready to deep it in to my custard. So we’re going to take these slices just put them down and let see. I think we can fit three, we can. I'm going to flip them around.
Yum, this is going to be great. Now, before I put them on my hot griller right here I'm going to put some butter on it so they don’t stick. Now, it’s non-stick griddle but a little extra butter will make it nice and brown on the outside. Oh, it so mouth-watering. A little bit of butter here, our griddle should be hot. Now before I put the Panettone down, I just want to give one quick stir to my syrup, the sugar is melted that’s going to start reducing now.
We’re ready for our Panettone. Gently lift it out of the custard there we go. Feel that noise? It’s cooking. These were going to take about four minutes aside then I'm going to flip them and then in the meantime I'm going to get the rest of my bread in the custard.
Oh, I can smell the buttery sweet aroma and I can even smell the raisins inside. Now that my syrup is reduced to one cup I'm going to add two tablespoons of heavy cream just to make it luxurious. A half a teaspoon of ground cinnamon just a little spice.
All right, when my friends get here I'm going to top this with creamy mascarpone cheese and of course with the sweet syrup. This is perfect for breakfast but even butter for dessert.
Transcription by:
Scribe4you Transcription Services