Baked panettone French toast with clementine, black cherry and cranberry sauce

Baked panettone French toast with clementine, black cherry and cranberry sauce recipe

1 rating

A combination of two wonderfully festive dishes – classic Italian panettone and French toast. Make the most of your panettone by slicing it up and dipping into a gorgeous vanilla and clemetine-flavoured custard, before layering in a dish and baking in the oven. Serving this beautiful bake with a cherry and cranberry sauce makes for a delicious and indulgent Christmas brunch. See method

  • Serves 6
  • 15 mins to prepare and 45 mins to cook, plus chilling
  • 550 calories / serving
  • Freezable

Ingredients

  • butter, for greasing
  • 500g (1lb) panettone
  • 5 eggs
  • 400ml (13 1/2fl oz) milk
  • 75ml double cream
  • 3 tbsp caster sugar
  • 2 tsp vanilla extract
  • 1 clementine, zested and juiced
  • 2 tbsp demerara sugar
  • 150g (5oz) cranberry sauce
  • 1 x 425g tin black cherries in light syrup, pitted

Each serving contains

  • Energy

    2315kj
    550kcal
    28%
  • Fat

    19g 27%
  • Saturates

    8g 41%
  • Sugars

    59g 66%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 82.3g Protein 14.3g Fibre 3.5g

Method

  1. Lightly grease 1 x 20 x 30cm (8-12in) baking dish. Cut the panettone into 9-10 round slices, then cut the slices in half to make 12 semi-circles.
  2. In a large mixing bowl, beat the eggs, milk, cream, caster sugar, vanilla and clementine zest together with a pinch of salt. Dip the panettone slices into this mixture, making sure they are completely submerged before transferring to the baking dish. Arrange the panettone slices in overlapping rows with the curve of a semi-circle facing upwards. Pour the remaining custard mixture over the slices. Chill for at least 4 hrs or up to 16 hrs (or freeze for up to 1 month).
  3. When you’re ready to cook, preheat the oven to gas 3, 170°C, fan 150°C. Scatter the top of the panettone pudding with demerara sugar, cover with foil and bake for 25 mins. Uncover and bake for a further 20 mins.
  4. Meanwhile, make the sauce, put the cranberry sauce in a saucepan with the juice of the clementine and the pitted cherries and their syrup. Bring to the boil, then reduce to a simmer and cook, stirring often, for 8-10 mins, until thick. Serve the baked French toast in bowls with generous spoonfuls of the cherry and cranberry sauce.

Freezing and defrosting guidelines

Put the un-cooked dish into a freezer-proof box and freeze for up to 1 month. Leave to defrost at room temperature for several hours, before cooking according to the recipe method.

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