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.
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.
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 hours or up to 16 hours (or freeze for up to one month).
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 minutes. Uncover and bake for a further 20 minutes.
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 minutes, 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.
See more Adventurous Christmas baking recipes