Description
Panettone Cinnamon French Toast Dippers with maple cream cheese dipping sauce.
Ingredients
- FOR THE TOAST:
- ½ loaves Panettone Raisin Cake
- 3 whole Eggs
- 2 Tablespoons Milk
- 1 Tablespoon All-purpose Flour
- ¾ cups Cinnamon Graham Crackers Crumbs
- Vegetable Oil, For Frying, Enough To Coat The Bottom Of Your Pan
- Confectioners Sugar, For Dusting
- FOR THE DIPPING SAUCE:
- 6 ounces, weight Cream Cheese
- 3 Tablespoons Maple Syrup (or To Taste)
- 1 Tablespoon Milk
Preparation
1. Preheat oven to 350 degrees F. Make the cream cheese dipping sauce by stirring together the cream cheese with 1 tablespoon of milk (may need more to achieve your desired consistency) and maple syrup (to taste). Set aside in the fridge until ready to serve.
2. Cut the cake into strips that are about 1 inch wide and place on a baking sheet. Bake in the preheated oven for about 8 minutes flipping halfway through. This is done to dry out the bread since it is moist. You may skip this step if the bread has been out for a couple of days.
3. While the bread is drying out in the oven, whisk together the eggs, 2 tablespoons milk, and flour. Set the graham cracker crumbs in another bowl.
4. Dip the bread sticks into the egg mixture. Do this very fast. Just enough to coat it as you don’t want the bread to become soggy again. Then coat the stick with the cinnamon graham cracker crumbs. Set the coated sticks aside and repeat until you have coated all your bread sticks.
5. Coat the bottom of a heavy saute pan with the vegetable oil. Heat over medium heat until hot. Once hot, reduce the heat to medium low and add the dippers. Fry on each side until golden brown. Transfer to paper lined plate to drain.
6. Divide amongst plates and dust with the powdered sugar. Serve with the maple cream cheese as well as maple syrup.
