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.
