Nutella-stuffed Panettone French Toast

Thursday 11th, February 2016 / 16:16 Written by
Nutella-stuffed Panettone French Toast

Nutella-Stuffed Panettone French Toast

Nothing Says “I Love You” like Breakfast-in-Bed with Bauli!

 

Nothing says “I Love You” like a treat for your sweet, especially when it’s served in bed!

So this Valentine‘s Day, don’t wait until dinner to show your significant other that you love them. Valentine‘s morning is the perfect excuse to indulge your honey with breakfast-in-bed, so why not put in the extra effort and make it Bauli’s Panettone French Toast. Indulge your sweet with this homemade treat on Valentine’s Day.

781ec190-db64-49fa-a824-028d0d69d595

And the best part? Celebrity Chef Luca Manfè, winner of Masterchef Season 4 takes you step-by-step in this Easy How-To video!

It’s the perfect recipe for the loved one in your life who has a weak spot for pastries-turned-breakfast. Pair it with a cup of coffee or even better – a mimosa – and you might have to serve breakfast-in-bed every day!

Or for you Nutella lovers, here is a recipe for a Nutella-Stuffed Panettone French Toast. It is a second option for “Breakfast in Bed” Sunday, February 14th.

Nutella-Stuffed Panettone French Toast

INGREDIENTS

IL PANETTONE DI MILANO All Natural
For the toast:
1/2 cup milk or cream
2 eggs
Pinch of cinnamon
1/2 Tbsp vanilla extract
4 slices Bauli Panettone, left out overnight if possible
2 Tbsp butter

Description:

This is like the most indulgent peanut butter and jelly sandwich you’ve ever had – and you get to eat it for breakfast.

Make it for special occasions like Valentine’s Day…or laundry day (in other words, any day).

Topping:

Ingredients

For the whipped cream:
1/2 cup heavy whipping cream
1/4 Tbsp vanilla
1 Tbsp powdered sugar
For the filling:
1/4 cup hazelnut spread
1/4 cup raspberry jam or preserves
Step 1
Whip the cream and vanilla with a hand mixer until soft peaks form. Add powdered sugar and mix until incorporated.
Step 2
Whisk together the milk, eggs, cinnamon and vanilla. Melt butter in a pan over medium heat. Soak Panettone slices in mixture for 30 seconds on each side. Place bread into the pan and cook until bottom is golden and crisp. Turn, and repeat with other side. Repeat with all of the bread, keeping it warm in a 200° oven.
Step 3
Spread 2 tablespoons of hazelnut spread and 2 tablespoons of jam on two of the bread slices. Top with remaining slices and a dollop of fresh whipped cream. Serve warm.

Luca Manfè

chef luca

Chef Luca Manfè has been in the restaurant business since he was 16 years old, working in a pub in his small hometown in Northeast Italy. When he turned 21, he started to travel the world, working in Italy, Australia, Florida, and New York.  He had the privilege and honor to work with great chefs, experiencing ingredients and techniques from different cuisines. Ultimately, he landed in New York City, in pursuit of the American dream.  Fast forward ten years, and Luca has certainly achieved what he set out to accomplish. Today, Luca is a successful cookbook author, releasing his first cookbook, “My Italian Kitchen,” in May, 2014.  He also runs a small catering company called “Dinner with Luca,” and serves as brand ambassador for Italian confectionary company, Bauli. Luca is the first male (and non-American) to win the title of MasterChef USA.

Like on Facebook

Follow Me On LinkedIn

[kads group="270place1"]
To top ↑