Desserts | Holidays

Overnight Panettone French Toast


  • 6 large eggs or 6 flax eggs
  • 1 ½ cups milk of choice
  • ½ cup heavy cream
  • ½ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • Butter (for greasing baking dish)
  • Devon Clotted Cream
  • Berries (for topping)


Time: 1 hour + refrigerating overnight
Yield: 6-8 Servings
  • Greatest a 9x13 baking dish with butter.
  • Slice the Cipriani Panettone into 1-inch thick slices. Place the slices in the baking dish.
  • In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until fully combined.
  • Pour the custard mixture evenly over the panettone slices, ensuring that each slice is well-coated. Cover the baking dish with aluminum foil and place in the fridge overnight.
  • The next morning, preheat the oven to 350° F. Place the dish in the oven, with the tinfoil, and bake for 20 minutes. Then remove the foil and bake for another 25 minutes until golden brown.
  • Let the French toast cool for a few minutes before topping with clotted cream, berries, and maple syrup and serving.
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