Saturday, December 1, 2012

Panettone Breakfast Bake

Panettone Breakfast Bake
Picture from From Apples To Zucchini
Image Credit Pam

Panettone Breakfast Bake

“We had leftovers from the fantastic Panettone that I made a while back, and I wanted to use it in an unconventional way. I’ve seen French toasts, even bread puddings, but I wanted something sweet and savory and just had to strike out on my own and see what would happen.” Pam


2 cups panettone, cubed

1 to 1½ cups ham, cubed

6 eggs beaten

1 cup buttermilk

¾ cup Slik soymilk Nog, or lowfat eggnog

3 to 4 tablespoon grated Parmesan


Add bread cubes and ham to a greased casserole dish.

Beat eggs and buttermilk together and pour over mix, making sure each piece of bread is 
sufficiently coated.

Pour eggnog over mixture and sprinkle cheese over the top.

Bake, uncovered, at 350°F for 20-30 minutes, until set firm and browned lightly on top.

You can combine this excellent recipe with some others from our collection.

Serve: 6

Enjoy this recipe and many more visiting From Apples To Zucchini

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