Panettone French Bread with Boozy Poached Pears, Mascarpone & Pistachio Nuts

timing

Make the french toast to order.

This recipe was created from Catherine Fulvo's panettone triffle recipe.

Poach a pear in simple syrup spiked with Kirsch.

Soak one slice of panettone in a boozy simple syrup and beaten eggs.

Lightly fry the panettone eggy bread until cooked.

Serve with cream and nuts!

Dessert

Brunch