This tasty breakfast treat is super easy to make. Assembled the night before and baked for 40 minutes. I used a mini store-bought panettone like this but you can definitely make your own. If you serve them directly from the oven, they puff up like a soufflée, but they deflate just as quickly. Turn them out onto a plate and no one will be the wiser!
Panettone Breakfast Bake
Serves 2-4
Ingredients:
- 100 g panettone
- 3 eggs
- 125 mL milk
- Pinch of nutmeg
Directions:
- Butter 2 ramekins (about xx mL each)
- Cut the panettone into cubes and place into the ramekins evenly.
- Whisk the eggs, milk and nutmeg together and pour into the ramekins evenly. Cover and set in the refrigerator overnight.
- The following morning, remove the ramekins from the refrigerator and preheat the oven to 350F. Bake for 35-40 minutes or until the eggs have set.
- Turn out onto a plate and serve with maple syrup.
