Crispy Panettone French Toast with Berry Compote

• ½ c mascarpone cheese, room temperature
• 1 tbsp heavy whipping cream
• 2 tbsp sugar
• 8 slices Panettone bread, about ¾-in thick
• 3 large eggs
• 1 ½ c half & half
• 2 tsp pure vanilla extract
• 2 c flake style cereal, crushed
• 4 tbsp unsalted butter, divided

Warm Berry Compote

• 3 tbsp unsalted butter
• ¼ c sugar, depending on the sweet tart level of the berries
• 1 tsp vanilla extract
• 1 medium lemon, zested and juiced
• 1 ½ c blueberries, rinsed immediately before cooking
• 1 ½ c raspberries, rinsed immediately before cooking
• ¼ c powdered sugar, for dusting

Preheat oven to 375°F. Line a wire rack on top of a sheet pan and set aside.

French Toast: In a small bowl, add mascarpone, cream and sugar, and whisk to combine. Spread a heaping 1 tbsp of mascarpone mixture over each of 4 slices of Panettone and top the filling with another slice of Panettone, to create 4 sandwiches.

In a shallow dish, combine eggs, half & half and vanilla. Dip each sandwich into egg mixture, soaking well, then dredge in cereal, coating both sides well.

Heat a large nonstick skillet over medium heat. Add 1 tbsp butter to the pan and melt. When foam subsides, add 2 coated sandwiches to the pan and cook until bottoms are golden and crisp, about 2 minutes. Adjust heat if sandwiches brown too quickly. Flip sandwiches and add 1 tbsp butter to the pan, lifting sandwiches so butter can get underneath. Heat until cooked through and the bottom is golden brown and crisp, about 2 minutes more. Repeat cooking process with remaining sandwiches and butter. Transfer sandwiches to wire rack and bake 5-10 minutes, or until puffed and golden.

Warm Berry Compote: In a small saucepan, melt butter over medium low heat. When foaming subsides, add sugar, lemon zest and juice, and vanilla extract. Cook until the sugar melts. Add blueberries and raspberries and cook until fruit starts to soften and the berry juices begin to release, 2-3 minutes. Be careful not to over-stir.

To serve, cut each sandwich in half diagonally and serve 2 halves per person. Top each serving with ½ c Warm Berry Compote and dust with powdered sugar.