One more before the resolutions
I recently told a friend that I’m not ready for the end-of-the-holidays detox just yet. I have at least one more goodie to enjoy before the resolutions are uttered: Chocolate-Stuffed Panettone French Toast with Orange Syrup.
This is one of those recipes you can prepare the night before, then pop in the oven the next morning to bake. Perfect for a special holiday breakfast!
If you’re from an Italian family like I am, chances are a panettone cake or two will show up around Christmastime. When I was a kid I never really liked these tall, round cakes with their candied fruit, citrus zest, and raisins. Sort of like the Italian equivalent of fruitcake…almost.
I’ve grown to enjoy panettone cake, and the holidays don’t seem complete unless there’s one in the house, packaged in a bright trapezoid-shaped box.
A few mini panettone cakes made their way to my house over Christmas, but the holiday came and went without them being eaten. I decided to turn this goodie into even more of a treat by making Chocolate-Stuffed Panettone French Toast with Orange Syrup.
Make goodies with goodies
The mini cakes were the perfect size to make French toast “sandwiches” that I stuffed with a tasty mascarpone-chocolate mixture. I cut the mini panettone into 1-inch-thick slices starting at the bottom of the cake. If you have a standard-sized cake, cut into it vertically.
Save this recipe for next year, as it would make a special breakfast to serve on Christmas morning. If you can’t wait, try it for New Year’s Day breakfast. Just make sure to start your resolutions on January 2!
Recipe for Chocolate-Stuffed Panettone French Toast with Orange Syrup