Italian Holiday Breakfast
Italian Holiday Breakfast
Directions
- Make a traditional French toast batter with 2 cups of heavy cream, 4 eggs, 1/4 cup of sugar and 1 teaspoon of vanilla. Whisk all the ingredients together. Slice the panettone and place into the batter. When they are soaked through place on a greased flat top to cook.
- Warm the eggs and unfold. Wrap the eggs around the cheese stick.
- Place the egg and cheese stick on top of the sausage. Garnish with tomato, basil and balsamic glaze.
- Place the panettone on the plate. Dust with powdered sugar and drizzled with CESH®syrups.
Ingredients
- 2 slices Piancone® Panettone
- 2 cups Nature's Best Dairy® Cream, Heavy
- 4 ea. Nature's Best Dairy® Egg(s)
- 1/4 cup West Creek® sugar
- 1 tsp. Magellan® Pure Vanilla Extract
- 2 Roma® Mega Cheese Sticks , fried
- 2 Natures Best Dairy® Folded Egg Patties
- 2 West Creek® Wide Sausage Patties, hot
- 1 tbsp Peak Fresh Produce® Tomato(es), diced
- 1 tsp Peak Fresh Produce® Basil, chopped
- Piancone® Balsamic Glaze
- 2 oz. West Creek® Sugar Powdered
- 1 tbsp CESH® Mango Syrup
- 1 tbsp CESH® Pomegranate Syrup
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
