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.
The sweet aroma in the kitchen while baking has to be wonderful.
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This sounds like the perfect holiday breakfast. I always have weekend guests for the holidays, and things like this are perfect for that.
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Sounds lovely, and a great way to use panettone that’s a bit past it’s prime. The oven’s heat surely brings out the flavors of the panettone beautifully.
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This will be super handy for Christmas coming up! Great idea Eva 😀
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It’s a bit like baked French toast! Delicious. GREG
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Neat recipe — haven’t had this, but really like the idea of it. Plus I like dishes I can prepare ahead of time then finish right before serving — makes life a lot easier. 🙂
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Perfect for Thanksgiving, when desserts can be eaten for breakfast or called “salads” at dinner! I’d need the portion control, too…so thanks for that, too!! xo
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How fun! I made this last year with a panettone that had fruits and chocolate bits in it. It was a big hit, baked like a bread pudding. But I really like how you did the individual presentations. Very pretty.
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Is it same as bread pudding? Looks so inviting and delicious!
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