Panettone French toast
Use up your leftover Christmas panettone by making this decadent French toast served with crème fraîche and maple syrup. It's a perfect festive breakfast
Breakfast casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 250g chestnut mushroomssliced
- 1½ tbsp vegetable oilplus extra for the tin (optional)
- 6 veggie sausagessliced into bite-sized pieces
- 1 large red onionfinely sliced
- 2 red peppersdeseeded and sliced
- 8 eggs
- 250ml whole milk
- 125g cheddargrated
- 10g chivesfinely sliced
Nutrition: Per serving
- kcal256
- fat16g
- saturates6g
- carbs8g
- sugars5g
- fibre3g
- protein18g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Fry the mushrooms in a large non-stick frying pan over a medium-high heat until the liquid has released and evaporated, about 8-10 mins. Add ½ tbsp oil and fry until golden, about 2 mins. Remove from the pan and tip into a large bowl.
step 2
Wipe out the pan to remove any excess liquid, then return to a medium heat. Add the remaining oil and fry the sausages until golden all over. Remove using a slotted spoon and add to the bowl with the mushrooms. Fry the onions and peppers, stirring occasionally for 8-10 mins until soft but not browned. Tip into the bowl with the sausages and mushrooms, and mix everything together to combine. Season well. Tip the sausage and veg mixture into a baking dish (around 35 x 25cm) or roasting tin. If you’re using a tin, you may need to oil it to prevent the casserole from sticking.
step 3
Combine the eggs, milk, cheddar and chives in a large jug, season well, then pour this over the ingredients in the dish or tin. Bake for 25-30 mins until golden and set. Leave to cool slightly before cutting into squares.
