Panettone French Toast Casserole

Christmas time in Italian houses means lots of panettone. It’s such a glorious, yeasty, sweet bread dotted with dried fruit. It’s the Italian (better) version of fruit cake that everyone brings to friends and family as presents. That means there is always a lot of it sitting in the house and my Italian house¬†was no different this year. Don’t mistake me, I’m not complaining! It meant so many yummy possibilities. So I decided to use mine up in an amazing panettone French toast casserole!

Ahhh, gorgeous panettone. I love how it's packaged like a giant muffin. I cubed up the whole thing to form the base of the panettone French toast casserole.
Ahhh, gorgeous panettone. I love how it’s packaged like a giant muffin. I cubed up the whole thing to form the base of the panettone French toast casserole.
The custard for the panettone French toast casserole just spoke Christmas to me. I used egg nog, lots of eggs, spices and vanilla.
The custard for the panettone French toast casserole just spoke Christmas to me. I used eggnog, lots of eggs, spices and vanilla.
I poured that luscious custard all over my cubed panettone and made sure all of it was soaking together. Then I let it sit in the refrigerator overnight. That was the beauty of this panettone French toast casserole! I was able to make it ahead of time for an easy morning.
I poured that luscious custard all over my cubed panettone and made sure all of it was soaking together. Then I let it sit in the refrigerator overnight. That was the beauty of this panettone French toast casserole! I was able to make it ahead of time for an easy morning.
While the casserole baked in the morning, I made the amazing, tart cranberry syrup. Cranberries are so juicy and wonderful this time of year and I love them. When they cooked with sugar and water they all formed a thick, luscious topping for the panettone french toast casserole.
When the panettone French toast casserole came out of the oven it was slightly crispy on top but soft and custardy in the middle. Let me tell you, it smelled like Christmas in the house!
When the panettone French toast casserole came out of the oven it was slightly crispy on top but soft and custardy in the middle. Let me tell you, it smelled like Christmas in the house!

I cut the panettone French toast casserole into six equal pieces after it cooled a bit and plated them. Each one was topped with a generous scoop of that gorgeous cranberry syrup and then it was time to eat! Oh my goodness, it was perfection. The tartness of the cranberry syrup¬†cut through the richness of the custard and sweetness of the bread. The flavors were all there working in festive harmony. I already can’t wait to make it again for Christmas morning! Enjoy, and Merry Christmas!! xoxo

Panettone French Toast Casserole
Panettone French Toast Casserole
5 from 2 votes
Panettone French Toast Casserole
Panettone French Toast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This panettone French toast casserole is the ultimate Christmas morning breakfast! With an eggnog custard and cranberry syrup it's festive and simple.

Course: Breakfast
Keyword: Panettone, Panettone French Toast Casserole
Servings: 6
Calories: 299 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE PANETTONE FRENCH TOAST CASSEROLE
  • 1 whole panettone bread cubed
  • 8 whole eggs
  • 1 1/2 cups eggnog
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
FOR THE CRANBERRY SYRUP
  • 1 cup water
  • 1 cup fresh cranberries
  • 1/2 cup sugar
Instructions
  1. Grease a 9 x 13 baking dish liberally with cooking spray. Add the panettone cubes to it and press them down into an even layer. Set the pan aside. Whisk the eggs, eggnog, cinnamon, nutmeg, cloves, vanilla and salt together in a bowl thoroughly until smooth. Pour it all over the bread cubed and make sure the bread layer is all soaking in that gorgeous custard by pressing down more. Cover the baking dish and refrigerate it overnight.
  2. In the morning, pre-heat the oven to 350. Take out the casserole and uncover it. Let it bake for 45 minutes, until golden and set. While the casserole bakes, prepare the cranberry syrup. It's simple to make! Combine the water, fresh cranberries and sugar in a saucepan and heat it over medium high heat. Let it come to a gentle boil and cook for about 10-12 minutes. The cranberries will burst open and everything will meld into a slightly thick syrup. Once it is cooked down into a gorgeous syrup, take the pot off of the heat and set it aside.
  3. Take the casserole out when it is done and let it cool for a few minutes. Then cut it into 6 equal squares and serve immediately! This will delight everyone on Christmas morning (or any morning really).
Nutrition Facts
Panettone French Toast Casserole
Amount Per Serving (1 piece)
Calories 299 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 5.1g32%
Cholesterol 267mg89%
Sodium 172mg7%
Potassium 219mg6%
Carbohydrates 36.1g12%
Fiber 1.5g6%
Sugar 25.9g29%
Protein 11g22%
Calcium 100mg10%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Panettone French Toast Casserole
Panettone French Toast Casserole

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