Tuesday, December 27, 2011

pannetone french toast with fresh ricotta

At this time of year, pannetone is always given at christmas and this year I recieved 3 loaves. It is great toasted and topped with fresh ricota and Grilled peaches (pictured). But for something a bit special why not make french toast and serve it with fresh ricotta, and add the peaches as well.
what you need
200g fresh ricotta
1/2 tsp vanilla extract
4 chocolate truffles, chopped
11/2 tsp ground cinnamon
8 slices panettone (see note)
1/3 cup (110g) jam (we used cherry)
3 eggs
1/2 cup (125ml) thickened cream
2 tbs unsalted butter
2 tbs icing sugar

what to do
Combine the ricotta, vanilla, chocolate and 1 tsp cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
In a small bowl, mix together the remaining cinnamon and icing sugar.
Dust the French toast with cinnamon sugar, then serve immediately.


  1. Glad to see you back - I love your blog and your Peasant Style Chicken has become a staple in our house. Happy holidays and a very happy New Year - Ady in Israel

  2. Hi Adu

    Thank you work is really busy but I'm going to try to write more... The pheasant chicken dish is also my daughters favorite dish.

    Happy new year

  3. Hello Joe & family, I've emailed with your Mom today and wanted to stop by your blog and wish you a happy new year. French toast is one of my favorites - this looks so delicious. Mildred Nalley