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Panettone french toast with maple syrup, mascarpone and walnuts
- Published: 26 Jan 15
- Updated: 18 Mar 24
Use up leftover panettone to make this french toast with maple syrup, mascarpone and walnuts recipe. A decadent brunch or comforting dessert.
![Panettone french toast with maple syrup, mascarpone and walnuts](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/920606-1-eng-GB_panettone-frenh-toast-768x960.jpg)
If you’ve also got leftover cheese, try our cheesy panettone French toast.
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Serves 2
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Ready in 15 minutes
Ingredients
- 2 large free-range eggs
- 150ml milk
- 2 thick slices leftover panettone, halved horizontally
- 2 large knobs of butter
- Mascarpone, maple syrup, toasted walnuts and orange zest to serve
Method
- Whisk the eggs with the milk in a bowl. Melt half of the butter in a frying pan over a medium heat.
- Dip the panettone triangles into the egg mix to coat both sides.
- When the butter is foaming, add the eggy panettone and fry for 2 minutes on each side or until golden. Set aside.
- Wipe the pan, add the rest of the butter and repeat with the remaining panettone.
- Top with mascarpone, maple syrup, toasted walnuts and orange zest.
- Recipe from Jaunary 2015 Issue
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