Transform your leftover panettone sweet bread into these perfect french toast bites. Top them with fruit, whipped cream, mascarpone cheese or your favourite french toast toppings.
- 1 panettone, preferably pandoro, cut into 1½-inch/4 cm cubes (about 3 cups)
- 2 eggs, lightly beaten
- 1 cup mascarpone cheese
- ¼ tsp (1 mL) ground nutmeg
- ¼ cup (60 mL) granulated sugar
- 1 pint raspberries
- Pistachios, chopped
- Bamboo forks
- Heat butter in a non-stick skillet on medium-high heat. Coat all sides of panettone cubes in egg and cook all sides until lightly golden brown, about 6 to 8 minutes. In a bowl, mix mascarpone with nutmeg and sugar until combined. Add a dollop of spiced mascarpone to each cube and secure raspberry with a bamboo fork. Sprinkle with chopped nuts and drizzle with honey just before serving.