Chocolate-Stuffed Panettone French Toast with Orange Syrup

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!

That’s Italian!

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
Serves 6

INGREDIENTS

For the orange syrup

• 1/3 cup water
• 1/3 cup white sugar
• 1/3 cup orange juice
• 2-3 teaspoons orange zest
• 1/2 teaspoon cinnamon

For the French toast

• 12, 1-inch-thick slices of panettone, cut from the bottom of the cake (I used 2 mini panettone cakes)
• 2 eggs, beaten
• 1/2 cup milk
• 1/3 cup orange juice
• 6 ounces mascarpone cheese
• 1 ounce chocolate liqueur
• 1/2 teaspoon cinnamon
• 1/3 cup dark chocolate chips, melted
• 1/4 cup confectioners’ sugar
• Plastic wrap
• Parchment paper

INSTRUCTIONS

For the orange syrup

1. Add the water and sugar to a small pan over medium-high heat. Mix the sugar into the water until it melts.
2. Add the orange juice, zest, and cinnamon. Bring the mixture to a boil.
3. Reduce the heat and simmer, stirring, for about 5 minutes or until it begins to thicken.
4. Remove the syrup from the heat. Allow the mixture to cool slightly and transfer to a small bowl.

For the French toast

1. In a bowl, combine the egg, milk, and orange juice. Whisk to combine and set aside.
2. Add the mascarpone cheese, chocolate liqueur, cinnamon, melted chocolate, and confectioners’ sugar to a separate metal bowl. Use a mixer and blend together until combined.
3. Spread a generous amount of the mascarpone mixture (about 2 tablespoons) over half the panettone slices. Top with the remaining slices.
4. Place the French toast sandwiches in a baking dish so they are snug against each other.
5. Pour the egg mixture over the tops of the sandwiches. Cover tightly with plastic wrap and refrigerate for about 2 hours, or over night.
6. Preheat the oven to 350 degrees F.
7. Transfer the French toast sandwiches to a baking sheet lined with parchment paper.
8. Bake for about 10 minutes on one side, then flip and bake for another 10 minutes.
9. Remove from the oven and serve warm with the orange syrup.

Serves 6