Baked Panettone French Toast
- 500 g Panettone
- about 100 g Lindt Chocolate Hazelnut Spread
- 3 large eggs
- 250 ml full-fat milk
- 125 ml double cream
- 2 tsp vanilla extract
- 50 g caster sugar
Lightly grease a large baking dish with butter (around 23cm x 23cm).
Cut the panettone into slices around 1.5 cm thick - you should have 8 slices.
Spread 4 slices with Lindt Chocolate Hazelnut Spread. Top with a plain slice to create 4 chocolate and hazelnut panettone sandwiches.
Slice the sandwiches in half across the diagonal to create 8 sandwiches. Arrange in the prepared dish with the points at the top, ensuring they are in an even layer.
In a separate jug, lightly whisk together the eggs, milk, cream, vanilla extract and sugar.
Slowly pour over the panettone triangles ensuring they are all equally covered. Gently push down so that panettone absorbs the custard mixture. Cover and chill for at least 1 hour (see tip).
When ready to bake, preheat the oven to 180°C/160 Fan/Gas 4.
Set the pudding into a large roasting tin. Transfer into the oven and pour enough hot water into the tin to come half-way up the sides of the dish.
Bake on the middle rack of the oven for 45 to 55 minutes or until puffy and golden.
Remove from the water bath. Spoon into bowls and serve straight away.