There’s something magical about the texture of clafoutis-style custard, and French toast captures that same irresistible richness in every bite. Got leftover panettone, raisin brioche, plain brioche, or stale bread sitting around? This custard comes together in minutes and turns them into a fabulous dessert everyone will love.
I happened to have some panettone leftovers in the freezer, so I cut it into small cubes and soaked them generously in dark rum before folding them into a rich, unctuous custard—it was a total success. My mom used to make hers with leftover bread, adding a generous handful of raisins and a dash of cinnamon. It was always a treat… especially the next day, once the bread had had time to soak up all the juices and turned wonderfully cold and custardy.
Here’s my version :
Difficulty : Easy
Prep time : 5 minutes
Baking Time : 30-35 minutes
Servings : 6 generous portions
INGREDIENTS
250 Gr. leftover Panettone, Raisin Brioche, Brioche, Raisin Bread
3 Large Eggs
1/4 Cup Yogurt
1 Cup whole milk
2 Tablespoons Sugar
1 Tablespoon Vanilla Extract
2 Tablespoons Dark Rum
PREPARATION
Preheat and prep dish: Preheat oven to 180°C (350°F). Butter a medium glass or ceramic baking dish.
Add the bread:
Add 250 grams leftover panettone, raisin brioche, brioche, or raisin bread, cubed to the prepared baking dish, spreading it evenly.
Make the custard: In a medium bowl, whisk 3 large eggs with the dark rum, whole milk, 2 tablespoons sugar, plain yogurt, and 1 tablespoon vanilla extract until fully combined.
Soak: Pour the custard evenly over the bread and let it sit and soak in.5
Bake: Bake until puffed and golden brown on top.
Serve: Serve warm, right out of the oven, with your favorite toppings.
Notes
Serve hot, topped generously with powdered sugar, maple syrup, vanilla ice cream, a dash of cinnamon, fresh fruit, whipped cream, or chocolate chips….
Like a soufle, the custard will puff up dramatically in the oven and settle back down as it cools, this is normal and part of the charm.
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