Savoury Panettone French Toast
Prep Time
Serves
Cooking Mode
6 slices bacon, chopped
2 tbsp butter
2 leeks, white parts only, thinly sliced
6 eggs
1 ⅔ cup 18% table cream
¼ tsp each salt and pepper
⅔ cup grated Parmigano Reggiano cheese, divided
4 tsp chopped fresh chives
12 half-moon slices of day-old plain panettone bread (1/2 in./1-cm thick slices)
⅓ cup maple syrup for serving
6 slices bacon, chopped
2 tbsp butter
2 leeks, white parts only, thinly sliced
6 eggs
1 ⅔ cup 18% table cream
¼ tsp each salt and pepper
⅔ cup grated Parmigano Reggiano cheese, divided
4 tsp chopped fresh chives
12 half-moon slices of day-old plain panettone bread (1/2 in./1-cm thick slices)
⅓ cup maple syrup for serving
Directions
1Heat skillet set over medium heat. Cook bacon 5 to 8 min. or until it begins to crisp. Transfer to paper towel to drain. Drain fat from skillet. Add butter and leeks. Cook 5 to 8 min. until tender. Cool completely.
2Preheat oven to 325°F (160°C). In bowl, whisk eggs with cream, salt and pepper. Whisk in 1/2 cup (125 mL) cheese, chives and the reserved bacon and leeks. Dip panettone slices in egg mixture. Transfer to greased 9 x 13-in. (3 L) baking dish. Pour remaining mixture over bread, and refrigerate for at least 30 min. or until bread absorbs the egg mixture. (Or make ahead to this step and cover and refrigerate overnight).
3Sprinkle with remaining cheese. Cover with foil and bake 30 min. Uncover, continue to bake another 20 to 30 min. or until golden brown and set in centre. Serve with maple syrup.
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Personal Note
Personal Note
