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Panettone Baked French Toast with Pecan Crumble ciaochowbambina.com

Panettone Baked French Toast with Pecan Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Ciao Chow Bambina
  • Category: Breakfast

Ingredients

Scale
  • 1820 oz. Panettone Italian specialty cake
  • Unsalted butter, room temperature, to prepare the baking dish
  • 4 large eggs
  • 2 egg yolks
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. kosher salt
  • 3/4 cup chopped pecans
  • 2 Tbsp. chilled unsalted butter, cut into pieces
  • 3 Tbsp. brown sugar

Instructions

Butter a 13″ x 9″ baking dish. Set aside.

Cut panettone so slices are similar in size. Arrange in baking dish.

In a medium bowl, whisk eggs, yolks, milk, sugar, vanilla, cinnamon and salt.

Pour over Panettone, pressing to make sure it soaks up the custard.

Cover and chill for at least 2 hours or overnight.

When you’re ready to bake, preheat oven to 375 F.

While oven is heating, in a small bowl, mix pecans, butter and brown sugar.

Remove dish from the refrigerator and scatter the pecan crumble over top.

Place dish on a baking sheet and cover tightly with foil.

Bake for 25-30 minutes until warmed through.

Remove foil and bake until deeply browned, 35-40 minutes longer.

Remove from oven and let cool slightly.

Serve with warm maple syrup.