Overnight Panettone French Toast


  • Panettone
  • 6 large eggs
  • 1½ cups milk of choice
  • ½ cup heavy cream
  • ½ cup brown sugar
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • Butter for greasing
  • Devon Clotted Cream
  • Berries



1. Grease a 9 x 13 baking dish with butter
2. Slice the Panettone into 1 inch thick slices. Place the slices in the baking dish
3. in a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt until fully combined into a custard
4. Pour the custard mixture evenly over the panettone slices, ensuring that each slice is well-coated. Cover the baking dish with foil and place in the fridge overnight
5. The next morning, preheat the oven to 180°C/350°F. Place the dish in the oven with the foil still covering it and bake for 20 minutes. then remove the foil and bake for another 20-25 minutes until golden brown.
6. Let the French toast cool for a few minutes before topping with clotted cream, berries and maple syrup to serve

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