French toast in an Italian style with panettone. A flavourful breakfast that’s ready less than 10 minutes. Serve with a variety of toppings, a dollop of jam, a drizzle maple syrup or make a sandwich filled with mascarpone and blueberries.
SLICE the panettone with a thickness of 2cms.
BEAT the egg yolks, milk and marsala in a shallow dish and stir in the sugar until dissolved.
DIP the slices of panettone quickly into the egg mixture.
MELT the butter on a medium heat in a large frying pan
FRY the bread on both sides until golden brown on each side.
SPRINKLE with icing sugar and cinnamon.