If you kept up with the post from Thursday, you know that I am in a breakfast mood. This Panettone Stuffed French Toast is a great recipe to plan for a special time.
I was really pleased when I found this Pumpkin Spice Panettone on after Christmas discount at World Market! It became the perfect choice when I needed to make something to take to church when my Circle was responsible for Sunday breakfast that is served to anyone who wishes to partake. This is a 16-oz. loaf. You are really able to substitute other breads of your choosing, if you wish.
Be sure you have milk, eggs, cream cheese, and pure maple syrup on hand!
After slicing and cubing half of the loaf, arrange it in a buttered 9x9 baking dish. Top with 4 oz. of cubed cream cheese.
Here it is with the other half of the loaf cubed and spread on top of the cream cheese. Look at that! Yes, we need 8 eggs, beaten, for this along with 1/4 cup of maple syrup, and there's that butter again! We need 1/4 cup of butter melted and cooled. Mix all this together and pour over the bread cubes in the baking dish.
This is one of my favorite parts of the recipe. Now is the time to cover the dish and refrigerate it overnight! When you are ready to bake it the next morning, preheat the oven to 350 degrees, remove the cover, and bake for an hour. If the edges seem to be browning too much, cover with a bit of aluminum foil.
Here is a serving ready to offer for breakfast!
I had hoped to have some leftovers to bring home, but alas! I must now make another to have here.😊
I'll review the recipe here -
PANETTONE STUFFED FRENCH TOAST
1 loaf (16-oz.) panettone, cubed
4 oz. cream cheese
8 eggs, beaten
1 1/2 cup milk
1/4 cup maple syrup
1/4 cup melted butter, cooled
- Grease a 9x9x2 baking dish; add 1/2 of bread cubes.
- Cube cream cheese and sprinkle over bread.
- Top with remaining bread cubes.
- In bowl, combine eggs, milk, maple syrup, and butter. Carefully pour over bread mixture. Refrigerate overnight.
- Bake at 350 degrees for one hour, covering with aluminum foil if edges brown too much. Cut into squares to serve.
Enjoy! This might be the weekend to plan a special breakfast!
It looks and sounds yummy. I never bring anything back either after taking food to our Bible Study. Have a great day.ReplyDelete
This looks great, Nellie! This would be a wonderful make ahead breakfast for Christmas or when we have overnight guests. I love recipes that make it easy to entertain. xoxo ♥ReplyDelete
Sister, I can see why you had no leftovers! This looks really yummy, and it's (sort of) good for you, too. Thank you for giving us the recipe; I'll copy/paste it into my word processor for future reference! Love you!ReplyDelete
I love Panettone at Christmas time and even made my own once. It's so tasty and rich on it's own. Our whole family loves it. Because of Diabetes I would probably just serve as is although, your recipe sound very yummy.ReplyDelete