INGREDIENTS:

• ¼ cup Sugar
• 6 Large Eggs
• ¾ cup Whole Milk
• ½ cup Mascarpone Cheese
• ¾ cup Heavy Whipping Cream
• 1 (1-pound) Panettone, paper removed
• 2 Tbsp. Unsalted Butter, divided

Serving Suggestion: powdered sugar and assorted fresh berries

INSTRUCTIONS:

Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick sauté pan over medium heat.

Using a serrated knife, remove the top from the Panettone. Cut the bottom of the Panettone in half crosswise. Cut each half into 4 equal pieces.

In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. This is your custard. 

Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of Panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked Panettone slices until golden brown and firm to the touch, about 4 minutes per side.

Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and Panettone slices. Transfer the French toast to plates. Drizzle syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.