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Chef V’s Panettone French Toast with Prune Ricotta Cream

BT Montreal | posted Wednesday, Jan 2nd, 2019

makes 6-8 portions


  • 2 tbsp butter
  • 1 Pandoro Panettone cut into pieces
  • 4 large eggs
  • ½ cup cream
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract

Prune Ricotta Cream

  • ½ cup dried prunes
  • ¼ cup dark rum
  • 2 tbsp maple syrup
  • 1 container ricotta
  • ½ cup powdered sugar
  • 2 tbsp vanilla extract


  1. Warm a skillet on medium heat with butter.
  2. In a large bowl mix together the eggs, cream, cinnamon and vanilla extract.
  3. Dip the pieces of Panettone into the egg and cream mixture then let the excess drip off and place into the warm pan. Cook about 2-3 minutes on each side until it is golden in colour. Place into a pan covered aluminum foil to keep warm.
  4. In a small bowl soak the prunes in rum and maple syrup for 30 minutes or up to overnight. Finely chop the prunes and add back into the liquid.
  5. In a separate bowl using an electric mixer combine the ricotta, powdered sugar and the vanilla until smooth. Then fold in the prunes in their liquid.
  6. Plate the dish starting with the panettone then top with the ricotta cream and some extra maple syrup over top.
  7. Enjoy!