Try this great recipe to use up your left-over Panettone!
1 Monastery Signature Raisin Panettone
4 large Scultz Farms Eggs
½ cup Redpath granulated sugar
1 ½ cups Sealtest 2% Milk
1 ½ cups Sealtest 35% Cream
Zest From 1 lemon
Zest From 1 orange
1 tsp. Belle Donne Pure Vanilla Extract
¼ tsp. salt
Pre-heat oven to 350°F. Butter a 9 x 13” baking dish.
Cut the Panettone into 1 1/2-inch thick slices. Layer into your dish.
Mix together the eggs, milk and cream. Add the vanilla, sugar, zests and salts and mix until combined. Pour over the Panettone ensuring most of it is covered. Let sit and soak the liquid for about 10 minutes.
Place the dish in the oven and bake for 30-40 minutes or until the liquid has set.
Remove from oven and let cool, slice and serve with some whipped cream or Ice cream!
For a different flavor, try using Monastery’s White chocolate and cranberry Panettone, omit the orange and lemon zest and once baked, pour generously with a Pure Maple Syrup for a delicious breakfast treat!
Courtesy of Monastery Bakery