Savoury Panettone French Toast

  • Prep Time 10 min
  • Total Time 1 h 40 min
  • Chill Time 30 min
  • Serves: 12

Ingredients

  • 6 slices bacon, chopped
  • 2 tbsp butter 30 mL
  • 2 leeks, white parts only, thinly sliced
  • 6 eggs
  • 1 2/3 cup 18% table cream 400 mL
  • 1/4 tsp each salt and pepper 1 mL
  • 2/3 cup grated Parmigano Reggiano cheese, divided 150 mL
  • 4 tsp chopped fresh chives 20 mL
  • 12 half-moon slices of day-old plain panettone bread (1/2 in./1-cm thick slices)
  • 1/3 cup maple syrup for serving 75 mL

Directions

  • Step 1

    Heat 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.

  • Step 2

    Preheat 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).

  • Step 3

    Sprinkle 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.

Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe):
  • Calories 270
  • Fat 14 g
  • Saturated Fat 7 g
  • Carbs 28 g
  • Sugar 13 g
  • Protein 8 g
  • Cholesterol 45 mg
  • Fibre 1 g
  • Sodium 360 mg

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  • Recipe_total_time Total Time 20 min
  • Recipe_serve Makes: 5