(Serves 4)
We recently had visitors from out of town and they brought us a lovely chocolate chip Panettone cake. We ate some on its own with coffee one day and I thought the rest would make good French toast. Of course, I love a make ahead breakfast for lazy weekend mornings so I wanted to do an overnight baked French toast. You could argue this is really bread pudding and not French toast at all. Who cares what it’s called, it makes a great weekend breakfast. This recipe is luxuriously easy, put it together on Saturday afternoon and Sunday morning is guaranteed to be relaxing.
You Will Need:
- 4-5 cups cubed chocolate chip Panettone
- ½ cup chopped walnuts
- 2 tablespoons mini chocolate chips
- 3 eggs
- ¾ cup milk
- ¼ cup heavy cream
- 1 tablespoon brown sugar
- 1 teaspoon almond (or vanilla) extract
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions:
The day before:
- Spray a small casserole dish with olive oil spray. My dish is 9”x7” oval, but an 8”x8” square also works.
- Cube the panettone and allow to sit out to dry out for a few hours. If the panettone is already on the stale side, you can skip this step.
- Once the panettone has dried out a bit, add the walnuts and sprinkle the mini chocolate chips over the top.
- Whisk together the eggs, milk, cream, brown sugar and vanilla. Slowly pour the mixture over the panettone.
- Cover and set in fridge overnight.
In the morning:
- Remove cover and place the dish in a cold oven. Preheat oven to 350 degrees.
- Once the oven reaches temperature, bake for 25-30 minutes until the top is golden brown and center is hot.
- Dust the top with powdered sugar and serve with maple syrup.
Summary
Recipe Name
Panettone Baked French Toast
Author Name
Tricia Hewitt-Huckabee
