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This simple to make Panettone French Toast Bake is a make ahead recipe and the perfect, delicious recipe for Christmas morning!

Panettone French Toast Bake

This simple to make Panettone French Toast Bake is a make ahead recipe and the perfect, delicious recipe for Christmas morning!

Prep Time 8 hours
Cook Time 25 minutes
Servings 8
Author Annie N

Ingredients

  • 2/3 loaf of Panettone (around 480g), my loaf was 720g, so as long as you have anywhere from 420-480g of panettone, this recipe will work!
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 3/4 tsp ground cinnamon
  • Pinch each of ground nutmeg and cloves
  • 2-3 tbsp light brown sugar, to sprinkle on top
  • Maple syrup to serve, optional

Instructions

  1. No need to preheat the oven yet, this needs to soak overnight. Slice your Panettone into cubes which are around 1 inch square. Spray an 8x8 inch square pan with cooking spray and place the cubes of Panettone into the prepared pan.

  2. Place the eggs, milk and spices into a large jug and whisk until there are no lumps of egg. Pour slowly over all of the Panettone cubes, then cover loosely with cling film and leave overnight, or for at least 8 hours

  3. After 8 hours, preheat the oven to 180C/350F and sprinkle the light brown sugar over the top of the Panettone mixture. Place in the oven for 25-30 minutes, until golden and the middle is just set. If you give the pan a little shake, the whole thing should wobble as a whole and it should not be runny.

  4. Leave to cool for 20-30 minutes, before serving warm with maple syrup.

  5. Panettone French Toast Bake will keep covered, in the fridge, for 4 days. Best served warm. To reheat, place a slice in the microwave and heat for 30 seconds - 1 minute.