A one-dish wonder for a breakfast gathering. Hot and custardy, made crunchy by the baked sugar on top, this pudding-ish breakfast is punctuated with tiny, jammy, sweet-sour, in-season raspberries. An easy crowd-pleaser which can also be eaten the next day, cold or warmed, with a drizzle of pouring cream.
I do love a breakfast that looks a bit fancy but requires minimal effort. This might also apply to my taste in fashion (no ironing!) and hair and homeware and just about everything. Lazy-fancy. That’s pretty much my modus operandi. A recipe has to be intriguing and delicious enough to beat simply buying in food, but quick and easy enough that I can be bothered. There’s a fine balance going on and this recipe absolutely fits the bill.
Speaking of Bill… this recipe is based on an excellent Bill Granger recipe from Bill’s Basics (and we all know how I love things to be basic). French toast is a favourite but I’m not too enamoured with standing around frying individual pieces of bread while everyone else is happily chatting. All this dish requires is assembling, sliding into the oven and retrieving once baked – much easier than french toast. Plus, I really love pudding and am keen to find recipes that allow me to get away with serving it for breakfast.
I find that it really only takes one interesting ingredient to make a basic recipe seem fancy. In this simple dish the fancy element is panettone. Panettone is a cakey-bread given and served at Christmas time in Italy, a favourite to have with a dark, strong espresso. Panettone is light and sweet – a bit like brioche, but even fluffier / lighter – and studded with candied citrus; you will have seen the tall, impressive cardboard boxes at your supermarket.
This raspberry dotted dish is a winner for when you have guests staying and you need to serve breakfast for a crowd. It’s delicious, pretty and easy so it ticks all the boxes. Panettone translates to “Tony’s Bread” so if you happen to have a friend named Tony you could (probably should) invite him over and impress him with this.
Baked French Toast with Panettone and Raspberries
500 ml milk
250 pouring cream
zest of 1 lemon
1 teaspoon vanilla extract
2 teaspoons softened butter
80 ml maple syrup
1 Panettone (sliced)
100 grams raspberries
3 tablespoons Demerara sugar
optional / to serve: greek yoghurt
Preheat the oven to 180 degrees centigrade / gas mark 4 / 360 fahrenheit
Whisk the milk, cream, eggs, lemon zest and vanilla in a large bowl. Butter an ovenproof dish (I used an approximately 30 x 20cm rectangular one) and drizzle the base with the maple syrup.
Arrange the panettone slices in the dish, tucking the raspberries between the slices as you go (save some raspberries for the top). Pour the milk-cream-eggs mixture over the panettone, scatter with the remaining raspberries and top with sprinkled demerara sugar. Allow to soak for ten minutes.
Bake for 50 – 60 minutes and serve with thick greek yoghurt, if you fancy it.
Any leftovers can be eaten the next day, cold or hot, with a glug of runny cream.
Love, Hannah x