Easter Colomba Baked French Toast

Easter Dove Baked French Toast

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  • 1/2 Bauli Colomba (with cream and chocolate, or the one of your choice)
  • 6 eggs
  • 1 and 1/2 cups 2% milk
  • 2 tsp cinnamon
  • 1 and 1/2 Tbsp maple syrup
  • Pinch of nutmeg
  • Pinch of cardamom
  • 2 Tbsp sweetened cocoa powder (comes with the Colomba)
  • 6 fresh figs, quartered (or any other fruit you like)
  • 2 tsp butter
  • 1 tbsp peanut oil (or oil of your choice if there are allergies)


  • 6 tsp organic Greek yogurt
  • 1/3 cup Summerland Saskatoon syrup


  1. Cut Colomba into cubes approximately 3 cm in size.
  2. Place on a parchment lined baking sheet.
  3. Pre-heat oven to 350 degree F.
  4. Place Colomba cubes into the oven and toast for about 10-15 minutes or until golden and slightly toasted.
  5. Take out of oven and set aside.
  6. In a large bowl beat eggs until well mixed.
  7. Add in milk, maple syrup, cinnamon, nutmeg, 1 Tbsp cocoa, and cardamom, whisk till well incorporated.
  8. Place Colomba cubes into a baking dish, pour egg mixture throughout and on top of the Colomba cubes, reserving about 20 percent for after.
  9. Sprinkle remaining cocoa powder over egg and Colomba mixture and toss to coat cubes well with both the eggs and cocoa.
  10. In a large sauté pan, heat up oil and 1 tsp butter, to a medium to high heat.
  11. Toss in Colomba and egg mixture and sauté until crispy edges start to form, about 10-15 minutes.
  12. While that is sautéing, butter a 26 cm x 26 cm ( 10 inch square) baking dish, with remaining butter.
  13. Take Colomba from sauté pan and place in baking dish placing it evenly throughout the dish.
  14. Make sure to not flatten and press the cubes to much, this will make it to dense.
  15. Pour the remaining egg mixture throughout the dish.
  16. Place in oven and bake for 45 minutes, check at around 35 minutes.
  17. Take a wood skewer, pierce the center and see if there is any uncooked egg mixture, if not, it is ready to take out of oven.
  18. Cut portions with a sharp knife and serve onto a plate with a dollop of Greek yogurt, and a drizzling of the Summerland Saskatoon syrup.
  19. Ready to serve.
  20. Enjoy!


If you don't fing figs or the saskatoon syrup, use what you have or can get. I am sure it will be delicious all the same. Also experiment with all the other types of colomba, be creative and have fun!


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