Ingredients
- 1 Ferrara Traditional Panettone, cubed
- 1 cup Whole Milk
- 1 tbsp Sugar
- 6 Eggs
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 2 tbsp Butter
- 1/2 cup Raspberries
- 2 tbsp Pomegranate Seeds
- Powdered Sugar, for dusting
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1 tbsp Honey
Directions
Preheat oven to 350°F. In a large bowl, whisk together milk, sugar, eggs, salt, and vanilla until smooth and slightly frothy. Grease a baking dish generously with butter, then arrange the panettone in a single layer. Pour the custard mixture over the bread, allowing it to soak for a few minutes so the slices absorb the liquid without falling apart. Bake for 20 to 25 minutes, or until golden and set with a lightly crisp top. While it bakes, heat raspberries with honey in a small saucepan over low heat until warm and slightly thickened, then set aside. To serve, spoon the raspberry sauce over the baked French toast, scatter with pomegranate seeds, and finish with a light dusting of cinnamon and powdered sugar. Serves 6.
