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

panettone Jan 2, 2022

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

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

Directions

  1. 1 x 20 x 30cm (8-12in) baking dish, lightly greased Slice the panettone into 9-10 round slices, then split each slice to produce 12 semi-circles.
  2. In a large mixing basin with a pinch of salt, whisk together the eggs, milk, cream, caster sugar, vanilla, and clementine zest. Before moving the panettone slices to the baking dish, dip them in the mixture and make sure they are well covered.
  3. Arrange the panettone slices in overlapping rows with the semi-circular curve facing up. Over the slices, pour the rest of the custard mixture. Chill for a minimum of 4 hours and up to 16 hours (or freeze for up to 1 month).
  4. Preheat the oven to gas 3, 170°C, fan 150°C when you're ready to cook. Sprinkle demerara sugar on top of the panettone pudding, cover with foil, and bake for 25 minutes. Remove the lid and bake for another 20 minutes.
  5. Meanwhile, create the sauce by combining the cranberry sauce, clementine juice, and pitted cherries and their syrup in a saucepan. Bring to a boil, then reduce to a low heat and cook for 8-10 minutes, stirring frequently, until thickened.
  6. ]With liberal spoonfuls of the cherry and cranberry sauce, serve the cooked French toast in bowls.

Tags

Master Chef

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