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!
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
This panettone French toast casserole is the ultimate Christmas morning breakfast! With an eggnog custard and cranberry syrup it's festive and simple.
- 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
- 1 cup water
- 1 cup fresh cranberries
- 1/2 cup sugar
- 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.
- 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.
- 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).