- Slice the panettone into about 8 very thick slices (1-1/2″ to 2″ thick). Either leave the bread out overnight to dry out or place the slices on a baking sheet into a 250 F degree oven and set on the lowest rack to dry out for 10 minutes on each side.
- In a wide shallow dish or cake pan, whisk together the milk, cream, eggs, vanilla extract, cinnamon, and nutmeg.
- In a medium bowl, using a hand-held mixer, blend the mascarpone cheese with cream and sugar, adjusting for the level of thickness/thinness and sweetness of your taste preferences. Set aside for serving time.
- In a smaller bowl, gently stir together the sliced and pitted fresh red cherries, the cherry filling ‘syrup’ and almond extract. Set aside for serving time.
- Heat up a large frying skillet or a pancake griddle.
- While that is heating up, dunk the bread slices into the milk-egg-cinnamon mixture; thoroughly coat both sides of the bread slices with the egg mixture ‘custard’. Be careful not to let the bread sit too long in the mixture because it will begin to fall apart.
- Melt some butter in the skillet or on the griddle.
- Place the soaked bread slices onto the heated, buttered skillet or griddle and cook for 1 – 2 minutes on each side until golden brown.
- When all of the slices are cooked and plattered, either serve the fried panettone in individual portions as shown in the photo: topping each serving of toast with some cherry compote, a dollop of mascarpone cream, and a cherry with the stem still on. Or pass around the table, ‘family-style’, and allow each guest to prepare their own serving.
- Pass around maple syrup and powder sugar as well.
- BUON APPETITO!!
Panettone is a very delicate, egg-based, Italian bread with lots of airy holes inside. This makes the bread very fragile. So to handle the egg wash and cooking of this recipe, I dry out the panettone so that it doesn’t fall apart in the whole process.
Any leftovers can be used in a “French” Toast Bake and I’ll show you how to prepare that in another post!