Chocolate Dessert

Panettone french toast with ricotta

Name: Panettone french toast with ricotta
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 200g fresh ricotta; 1/2 teaspoon vanilla extract; 4 chocolate truffles, chopped; 1 1/2 teaspoons ground cinnamon; 8 slices panettone (see note); 1/3 cup (110g) jam (we used cherry); 3 eggs; 1/2 cup (125ml) thickened cream; 2 tablespoons unsalted butter; 2 tablespoons icing sugar

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by Phoebe Wood

Oct 03, 2015

With a few pantry staples, you can turn Christmas leftovers into a sensational midweek treat.

200g fresh ricotta
1/2 teaspoon vanilla extract
4 chocolate truffles, chopped
1 1/2 teaspoons ground cinnamon
8 slices panettone (see note)
1/3 cup (110g) jam (we used cherry)
3 eggs
1/2 cup (125ml) thickened cream
2 tablespoons unsalted butter
2 tablespoons icing sugar

Method

1.

Combine the ricotta, vanilla, chocolate and 1 teaspoon cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
2.

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.
3.

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.
4.

In a small bowl, mix together the remaining cinnamon and icing sugar. Dust the French toast with cinnamon sugar, then serve immediately.