Today is Boxing Day in the UK and Canada and some territories past and present. As far as I’m concerned, Boxing Day is just a very convenient excuse to continue the celebrations from over the last couple of days. If you can honestly say you didn’t irretrievably fill yourself to the gills on Christmas Eve and Day with all the treats and meals you’ve happily consumed – not to mention what you’ve had to drink, you might have awakened this morning feeling a bit “peckish” as they say across the pond. And, you might just be up for at least one more sinful indulgence! I am celebrating Boxing Day by getting back into the kitchen to follow my passion………..
Well, we wrapped up Christmas 2016 and while I made all sorts of resolutions as the day wore on, and, I didn’t even sample my own Blood Orange Cheesecake, I proclaimed that I would be turning over a new leaf on January 1, 2017! That, however, didn’t preclude me from getting up this morning and wandering into the kitchen to fix up my panettone and those beautiful fresh cherries from Chile I had! This could very well be my first and last meal of today!
This is a great make ahead (mix it up the night before if you choose) breakfast/brunch if you are feeding a crowd. If you don’t have fresh cherries, substitute the fresh fruit of your choice. This is fast and easy and oh-so-crowd-pleasing if you are having a brunch today!
Baked Panettone French Toast with Fresh Cherries – adapted from Life is But a Dish which is an adaptation from Ina Garten
1 panettone, sliced in 1 1/2″
10 eggs
1 tsp almond extract
2 3/4 cups half and half
zest of one half large navel orange – 1 rounded tablespoon
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp salt
splash of grand marnier
muscavado sugar
2-3 cups fresh cherries, pitted
extra orange zest in strips
2 Tbsp muscavado sugar
confectioner’s sugar
warm maple syrup
Preheat oven to 325F. Butter a large baking dish. I used a 13″ round gratin pan.
If the panettone is fresh (not stale), toast slices for 5-7 minutes per side in the oven. Remove and cut into 1 1/2″ cubes.
In a large bowl, whisk together the eggs, half and half, sugar, brown sugar, salt, almond extract and grand marnier. Add the bread cube and toss to coat. Pour mixture into prepared pan and let sit in refrigerator for 1 hour. Remove from the refrigerator and sprinkle with 2 tbsp muscavado sugar and the strips of orange peel.
Bake in a 325F oven for 45-60 minutes or until the french toast is puffed, browned and firm to the touch in the middle. Remove from the oven and dust with powdered sugar. Serve in wedges with warm maple syrup.
Note: I would have sprinkled sliced almonds all over the top of this before baking – but, I have some no-nuts in my house today.
Serve this with a platter of crispy bacon and a pitcher of Mimosas! Everyone will be happy! And, groaning.
Enjoy!
