Serves two

INGREDIENTS

• 4 thick slices of panettone cut into large triangles
• 1 cup of full-cream milk
• 1 egg
•  ½ tspn of ground cinnamon
• 100g of full-fat, dry, ricotta
• 1 tblspn of soft brown sugar
• 1 large knob of butter to fry
• A drizzle of pomegranate molasses – or use golden or maple syrup as an alternative

METHOD

1. Whisk the milk, egg and cinnamon together in a large bowl
2. In a separate bowl combine the sugar and ricotta using a fork. Set aside
3. Heat a large non-stick fry pan and add the butter
4. Place the bread into the egg mixture and coat both sides
5. Once the butter has melted and is hot and ready to fry, drain the excess egg mixture from the bread then place into the fry pan
6. Cook bread on both sides until golden brown, then transfer to individual plates and serve with a dollop of sweet ricotta and drizzle with pomegranate molasses 
7. Sprinkle with extra cinnamon (optional)

This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop 

Tags: Cooking Recipes Toast Panettone Ricotta Cinnamon Mark Holland
Category: Cooking
Written: Mon 01 Dec 2014
Printed: December, 2014
Published By: