Ingredients:
- 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)
Preparation:
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.
