Name: Panettone french toast with ricotta
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 200g fresh ricotta; 2.20 gm vanilla extract; 4 chocolate truffles, chopped; 3.75 gm ground cinnamon; 8 slices panettone (see note); 110g jam; 3 eggs; 125ml thickened cream; 40.00 gm unsalted butter; 24.00 gm icing sugar

Panettone french toast with ricotta

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Transform holiday leftovers into a delicious weekday meal using simple ingredients.

Ingredients:

125ml thickened cream
200g fresh ricotta
2.20 gm vanilla extract
4 chocolate truffles, chopped
3.75 gm ground cinnamon
8 slices panettone (see note)
110g jam
3 eggs
40.00 gm unsalted butter
24.00 gm icing sugar

Instructions:

In a bowl, mix together the ricotta, vanilla, chocolate, and 1 teaspoon of cinnamon. Spread the ricotta mixture on 4 slices of panettone and jam on the other 4 slices. Sandwich the slices together.
Whisk together the eggs and cream. Dip the panettone sandwiches into the egg mixture for a quick soak on each side for maximum flavor absorption.
Melt half of the butter in a large frypan over medium heat until it bubbles. Cook the panettone in batches for 1-2 minutes on each side until golden and cooked through. Keep warm while you cook the remaining French toast.
Combine the remaining cinnamon and icing sugar in a small bowl. Sprinkle the mixture over the French toast before serving promptly.

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