Italian Toast (French Toast Was So Last Year)

I never liked French toast, but when I saw that Italian goddess Giada de Laurentiis make an Italian version of it I got a little curious.  I’m not a foodie, and I don’t particularly follow recipes, instructions, or opinions of other people…so I thought I might try my version of her recipe.  Like a lazy comfort food version of a gourmet foreign dish.  If you’re a purist, you can find her recipe on Food Network here.  If you’re lazy and want to get on with the mimosas, my version and process-in-pictures of her recipe is below.

The key ingredient is the Panetonne bread, found almost anywhere (surprisingly).  It’s something crossed between a bread, cake, and fruitcake…and it’s briliant!  Giada suggests removing the paper, cutting the top and bottom (and setting those aside for toast), and cutting the remaining loaf into “slices.”  Alright, easy enough… 
 

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Here’s where I got lazy (but it totally worked for me, so hear me out): I drank mimosas, stopped reading specifics, and just started throwing the following ingredients into a Kitchen Aid.

     
6 eggs

3/4 cup heavy whipping cream

3/4 cup milk (the good stuff…just stop with the skim stuff)

1/2 cup marscapone

Shake, shake, shake of cinnamon

1/2 cup sugar

3/4 cup brown sugar (it’s ok…no one is looking)

 
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Whisk, blend, or vigorously stir those ingredients together.  Pour into flat(ish) bowl.  In medium skillet or griddle on medium heat, melt a tablespoon of butter (or however much you want, I won’t judge).  Set bread slices in mixture on both sides to soak.  The chunks of marscapone are slightly frightening but just go with it.

 

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Cook slices on both sides until golden brown or uncomfortably scorched (my preference).  Giada serves hers with homemade syrup, but I have an abundance of homemade preserves in the fridge so we enjoyed our Italian toast with that.  I bet it would also be good with ice cream.  Yeah, for breakfast/brunch.  This stuff is so so so rich.  If you’re lactose intolerant…I’m sorry.  I’m so sorry.