Panettone Baked French Toast

By Tracy

8 Person

65 Minutes

0 Calories

This recipe is so simple and only takes about ten minutes to throw together! It's an easy breakfast, but we also enjoyed slices topped with ice cream after dinner. This would be a quick fix for breakfast if you have overnight guests for Christmas. I loved the cranberry-orange version but any flavor of panettone will work just fine, so use your favorite!

Ingredients

Confectioners’ sugar for dusting
1 cup heavy cream
3 cups whole milk
1/2 tsp. salt
1/3 cup granulated sugar
6 eggs
750 g panettone loaf

Method

01

Preheat oven to 350°F. Spray a 13x9 baking dish with cooking spray (or butter dish).
02

Slice panettone into 1/2-inch thick slices (6 to 8 slices). Set aside one large slice. Cut the slices down the center and place them in a single layer, slightly overlapping in the prepared pan. You may not have to use all of the slices.
03

In a large mixing bowl, whisk together the eggs, sugar, and salt. Add the milk and heavy cream and whisk until smooth. Pour the mixture over the panettone slices, and press them down with your hands so that all the pieces are soaked with the milk mixture.
04

Cover the pan with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has absorbed the custard, is puffed, and custard is not runny. Allow to cool until warm, about 10 minutes.
05

Place the reserved panettone slice on a work surface and roll flat with a rolling pin. Use a star-shaped cookie cutter to stamp shapes from the flattened slice. If you have other leftover slices, use them for star cut-outs also.
06

Dust the star shapes with confectioners’ sugar. Top baked French toast with star cut-outs. Dust with more powdered sugar.

Related Tags

Panettone Baked French Toast

4.7

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 55 Mins
Total Time 65 Mins

02 Ingredients

Confectioners’ sugar for dusting

1 cup heavy cream

3 cups whole milk

1/2 tsp. salt

1/3 cup granulated sugar

6 eggs

750 g panettone loaf

03 Method

Step 1

Preheat oven to 350°F. Spray a 13x9 baking dish with cooking spray (or butter dish).

Step 2

Slice panettone into 1/2-inch thick slices (6 to 8 slices). Set aside one large slice. Cut the slices down the center and place them in a single layer, slightly overlapping in the prepared pan. You may not have to use all of the slices.

Step 3

In a large mixing bowl, whisk together the eggs, sugar, and salt. Add the milk and heavy cream and whisk until smooth. Pour the mixture over the panettone slices, and press them down with your hands so that all the pieces are soaked with the milk mixture.

Step 4

Cover the pan with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has absorbed the custard, is puffed, and custard is not runny. Allow to cool until warm, about 10 minutes.

Step 5

Place the reserved panettone slice on a work surface and roll flat with a rolling pin. Use a star-shaped cookie cutter to stamp shapes from the flattened slice. If you have other leftover slices, use them for star cut-outs also.

Step 6

Dust the star shapes with confectioners’ sugar. Top baked French toast with star cut-outs. Dust with more powdered sugar.

04 Author