Sunday Magazine Recipe: Panettone French Toast with Mascarpone

Jordan Rondel French Toast.jpg

Fresh panettone is a present for the palate, but so often what doesn't get eaten, goes to waste. This recipe gives you another meal with not-quite-fresh slices of the sweet, Italian-style bread.

(If you don't happen to have any panettone, day-old brioche will do the trick!) 


Serves 4 (2 large slices per person)

5 organic eggs
1½ cups whole milk (you could also use any dairy-free milk you like)
1 teaspoon vanilla extract
generous pinch sea salt
finely grated zest of one orange
1 teaspoon cinnamon
5 tablespoons unsalted butter
8 x 3cm slices of panettone

For the cinnamon mascarpone:
1 tsp cinnamon
10ml liquid honey
200g mascarpone
sliced banana for serving
fresh raspberries for serving

Whisk eggs, milk, vanilla extract and salt in a large bowl until smooth, then whisk in orange zest and cinnamon.

Melt 1 tablespoon butter in a large non-stick pan over medium-high heat. Let it begin to go brown – it should smell aromatic and nutty.

Dip two slices of panettone into the egg mixture, coating both sides and then place them in the pan.

Cook the first side until golden for about 2 minutes, then the other side for the same time. Repeat with remaining butter, panettone and egg mixture.

Mix the cinnamon and honey into the mascarpone. Serve the French toast warm with a generous dollop of cinnamon mascarpone and some sliced banana and fresh raspberries.

-This recipe was originally published in the Sunday Star Times, January 15th, 2017.

Photography: Emma Boyd

RecipesJordan Rondel