Panettone french toast with ricotta

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How to make Panettone french toast with ricotta

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 200g fresh ricotta
  • 1/2 teaspoon vanilla extract
  • 4 chocolate truffles, chopped
  • 1 1/2 teaspoons ground cinnamon
  • 8 slices panettone (see note)
  • 1/3 cup (110g) jam (we used cherry)
  • 3 eggs
  • 1/2 cup (125ml) thickened cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons icing sugar

Method

  • Step 1 Combine the ricotta, vanilla, chocolate and 1 teaspoon cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
  • Step 2 Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
  • Step 3 Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
  • Step 4 In a small bowl, mix together the remaining cinnamon and icing sugar. Dust the French toast with cinnamon sugar, then serve immediately.

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