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    Colomba baked French toast

    This sweet is luxurious and distinct in texture and taste. It is the perfect breakfast or brunch dish that will surely disappear in minutes, only to be left with echoes of pure enjoyment.

    Serves 4-6

    • Half a Colomba, cut into 3-cm cubes
    • 6 eggs
    • 1 ½ cups milk
    • 2 tsp cinnamon
    • 1 ½ tbsp maple syrup
    • Pinch of nutmeg
    • Pinch of cardamom
    • 2 tbsp sweetened cocoa powder
    • 6 fresh figs, quartered
    • 2 tsp butter
    • 1 tbsp peanut oil
    • 6 tsp organic Greek yogurt
    • 1/3 cup berry syrup

    1. Preheat oven to 180˚C.
    2. Place Colomba cubes onto a tray lined with baking paper.
    3. Toast in the oven for about 10-15 minutes or until golden.
    4. Remove from oven and set aside.
    5. In a large bowl beat eggs until well mixed.
    6. Add milk, maple syrup, cinnamon, nutmeg, 1 tbsp cocoa, and cardamom. Whisk until well incorporated.
    7. Place Colomba cubes into a baking dish, pour egg mixture throughout and on top of the Colomba cubes, reserving about 20 per cent.
    8. Sprinkle remaining cocoa powder over egg and Colomba mixture and toss to coat cubes well with both the eggs and cocoa.
    9. In a large sauté pan, heat up oil and 1 tsp butter, to a medium to high heat.
    10. Toss in Colomba and egg mixture and sauté until crispy edges start to form, about 10-15 minutes.
    11. While that is sautéing, butter a 26 cm x 26 cm baking dish, with remaining butter.
    12. Take Colomba from pan and place in baking dish placing it evenly throughout the dish.
    13. Make sure to not flatten and press the cubes too much, as this will make it to dense.
    14. Pour the remaining egg mixture throughout the dish.
    15. Place in oven and bake for 45 minutes, check at around 35 minutes.
    16. Take a wood skewer, pierce the centre and see if there is any uncooked egg mixture, if not, it is ready to take out of oven.
    17. Cut portions with a sharp knife and serve onto a plate with a dollop of Greek yogurt, and a drizzling of the berry syrup.
    18. Serve hot.