Crispy and gooey with a sweet glaze, Crème Brûlée French Toast Bake with Panettone is the perfect addition to a winter breakfast. After a bit of time in the oven, present this golden brown delight made with panettone for a burst of holiday cheer. Panettone is an Italian sweet bread with candied orange, citron, lemon zest, and raisins that adds extra flavor to this already delicious bake. Sit down with those closest to you this season and share a breakfast or brunch that’ll have everyone feeling jolly.
The History of Star Laliberte’s Crème Brûlée French Toast Bake with Panettone
My son and 3 of his best friends started a band when he was still in upper elementary school. They often planned weekend sleepovers where they would arrange marathon band practices. I would have complained about the noise, but they were, and still are, a very talented group of young men, so my husband and I found it quite enjoyable. Saturday mornings, before the amps were plugged in and the mics turned on, I cooked them a big hot breakfast.
When I first began making this recipe, I started with a version that used french bread. It not only became the star of the show for those Saturday morning breakfasts for the boys, it quickly became a staple every year for our family Christmas brunch. Both of my kids are pretty picky eaters, so it wasn’t until more recently, after long wanting to do so, that I decided to use panettone in the recipe. Using panettone makes this a perfect holiday menu item.
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Crème Brûlée French Toast Bake with Panettone
Description
Try a sweet and golden brown french toast bake made with candied fruit and raisin filled panettone.
Ingredients
- ½ cup unsalted butter
- 2 tbsp light corn syrup
- 1 cup packed brown sugar
- 1” thick slices of panettone to fit a 13×9” baking dish
- 5 large eggs
- 1 ½ cups half-and-half
- 1 tsp pure vanilla extract
- 1 ½ tsp Grand Marnier
- ¼ tsp salt
Instructions
- Melt butter in a small, heavy bottomed saucepan. Add brown sugar and corn syrup, stirring until dissolved. Pour evenly into the bottom of a 13×9” baking dish.
- Slice panettone into 1” thick slices and place as many as you can fit in the baking dish without overlapping.
- In a medium mixing bowl, whisk the eggs, half-and-half, vanilla extract, Grand Marnier, and salt until well incorporated. Pour the mixture evenly over the top of the bread, cover the pan with foil, and refrigerate overnight.
- Preheat your oven to 350 degrees. Remove the baking dish from the refrigerator and remove the foil. Bring to room temperature while the oven is heating.
- Bake uncovered for 35-40 minutes or until the bread looks slightly browned and puffy.
- Remove from the oven and let set for 3-5 minutes before serving.
Recipe by Star Laliberte
Styling by Anna Franklin
Photography by Dave Bryce
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