Panettone French toast casserole, a delicious holiday breakfast that can be put together the evening before. Simply wake up in the morning and place this cinnamon-scented, bread pudding-like meal in the oven to enjoy at leisure.
Who doesn’t appreciate having a fantastic breakfast casserole recipe ready to roll during the holiday season? This overnight twist on panettone French toast, made with eggnog, is an absolutely perfect way to enjoy the best seasonal ingredients.
Panettone, an Italian bread loaf filled with candied orange peel and raisins, is typically packaged in a tall, lofty box and tends to grace the shelves only during the holiday season.
Related: Cinnamon Roll Casserole
This overnight panettone French toast is the perfect choice for Christmas morning or a leisurely New Year’s Day brunch. Prepared the evening before, this casserole makes serving breakfast less of a chore, especially when hosting a house full of guests.
Why You’ll Love This Recipe
- Impresses with minimal effort.
- Has the most festive flavors of the season like eggnog and panettone.
- Overnight prep for a stress-free morning.
- Your secret weapon for a merry breakfast.
Ingredients
- Panettone Loaf: This sweet Italian bread brings a rich, fruity flavor with candied orange peel and raisins.
- Granulated Sugar: Adds sweetness to the dish.
- Table Salt: Balances the sweetness and enhances the other flavors in the dish.
- Ground Nutmeg: Adds a warm and nutty flavor.
- Ground Cinnamon: The spice that complements the eggnog and panettone.
- Golden Raisins: Adds more chewy, sweet bursts that play well with the panettone’s texture.
- Light Brown Sugar: Creates a caramelized sweetness and a hint of molasses flavor.
- Eggnog (Full-fat): The base that imparts a rich, creamy texture and festive eggnog flavor.
- Eggs: Binds the ingredients together and contributes to the structure and texture of the French toast casserole.
Substitutions
- Panettone Loaf: If unavailable, substitute with brioche or challah bread for a similar rich and sweet profile.
- Golden Raisins: Feel free to swap them with regular raisins, dried cranberries, or chopped dried apricots for a different twist.
- Eggnog (Full-fat): In a pinch, you can use whole milk or a combination of heavy cream and milk. Add a dash of vanilla extract and a pinch of nutmeg to mimic the eggnog flavor.
- Ground Nutmeg and Cinnamon: Freshly grated nutmeg and ground cinnamon can be replaced with pre-ground versions, adjusting the quantity to taste.
- Light Brown Sugar: Substitute with dark brown sugar for a nuanced sweetness.
How To Make Panettone French Toast
- Prep the Panettone:
- Remove the panettone from its wrapper and dice it. Set aside.
- Prepare the Eggnog Mixture:
- In a large bowl, combine eggnog, eggs, granulated sugar, table salt, and ground nutmeg.
- Whisk the mixture until fully combined.
- Add golden raisins and diced panettone, tossing until the panettone is thoroughly coated in the eggnog mixture.
- Chill Overnight:
- Transfer the coated panettone and any excess liquid to a butter-coated or sprayed 2-quart baking dish.
- Cover the dish and refrigerate overnight for optimal flavor absorption.
- Preheat and Bake:
- Remove the dish from the refrigerator 30-45 minutes before baking to allow it to warm up slightly.
- Preheat the oven.
- Combine light brown sugar and ground cinnamon, then sprinkle this mixture over the soaked panettone.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 30 minutes.
- Serve Warm:
- Once baked to perfection, serve the French toast casserole warm.
- Drizzle with maple syrup for an extra touch of sweetness.
Recipe Variations
- Add fresh blueberries to the eggnog mixture for a fruity twist.
- Sprinkle chopped nuts, such as pecans or almonds, over the brown sugar and cinnamon topping before baking for a nutty crunch.
- Introduce mini chocolate chips or chunks into the panettone mixture for some added sweetness.
- Grate orange or lemon zest into the eggnog mixture for a citrusy kick that complements the panettone’s flavors.
- For an adult version, add a splash of your favorite liqueur, such as Grand Marnier or amaretto, to the eggnog mixture.
Expert Tips
- If your panettone is fresh, consider letting it sit out for a few hours or overnight to slightly stale, it will absorb the eggnog mixture better.
- Adjust the overnight soaking time based on personal preference. A longer soak can result in a creamier texture, while a shorter soak yields a firmer consistency.
- Allow the dish to come to room temperature before baking to for even cooking. Cold dishes will require extra baking time.
- For the best texture, serve the French toast casserole immediately after baking while it’s warm and the top has some crispy edges.
- If leftovers are on the menu, reheat individual servings in the oven or microwave.
Recipe FAQs
- Can I use a different type of bread if I can’t find panettone? Yes. Brioche or challah make great alternatives.
- How long can I refrigerate the casserole before baking? It’s best to refrigerate overnight for the best flavor absorption. If needed, you can refrigerate for up to 24 hours.
- Can I freeze the casserole for later? I don’t recommended freezing before baking, but you can freeze leftovers and reheat them for later.
- Can I use low-fat eggnog for a lighter version? Yes, you can substitute low-fat eggnog, but keep in mind it will affect the creaminess and richness of the dish.
- Can I prepare this without refrigerating overnight? While overnight soaking enhances flavor, you can let it soak for at least 2-3 hours in the refrigerator for a quicker version.
- Any tips for preventing the casserole from becoming too soggy? Make sure the panettone is slightly stale, and don’t oversaturate it during the soaking process. Also, let it come to room temperature before baking.
- What can I serve with this French toast casserole? Fresh fruit, a side of bacon or sausage, and a hot cup of coffee or tea complement the dish perfectly.
- Can I prepare the brown sugar and cinnamon topping in advance? Yes. Mix the topping ahead of time and store it in an airtight container until ready to use.
When finished, the top of this casserole is very crunchy, while the bottom remains soft and custard-like.
Serve with warm maple syrup and something salty like bacon or sausage.
More Breakfast Casseroles Recipes
- Tomato Egg Breakfast Casserole
- Make Ahead Breakfast Casserole
- Kielbasa Casserole
- Baked Omelette
- French Toast Apple Pie
- Streuseled Overnight French Toast
- Savory Breakfast Bake
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Overnight Panettone-Eggnog French Toast
Equipment
- baking pan 11x7 2 quarts
Ingredients
- 1 (1 lb 10 oz, 750 g or 26.4 oz) panettone loaf
- 2 cups full fat eggnog
- 6 large eggs
- 1/8 cup granulated sugar
- 1/2 tsp table salt
- 1/4 tsp ground nutmeg
- 1/2 cup golden raisins
- 2 tbsps light brown sugar
- 1/2 tsp ground cinnamon
- maple syrup for serving
Instructions
- Remove panettone from wrapper and dice into 1-1/2" pieces. Set aside. In a large bowl add eggnog, eggs, sugar, salt and nutmeg. Whisk until fully combined. Add raisins and panettone. Toss until panettone is completely coated in eggnog mixture.1 (1 lb 10 oz, 750 g or 26.4 oz) panettone loaf, 2 cups full fat eggnog, 6 large eggs, 1/8 cup granulated sugar, 1/2 tsp table salt, 1/4 tsp ground nutmeg, 1/2 cup golden raisins
- Add coated panettone and any excess liquid to a 2-quart (11x7) baking dish that has been coated with butter or cooking spray. Cover and refrigerate for eight hours or overnight.
- Remove from refrigerator 30-45 minutes prior to baking (letting it warm up slightly). Preheat oven to 350 degrees F. Mix together brown sugar and cinnamon and sprinkle over the top of the soaked panettone bread. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for 30 minutes more.2 tbsps light brown sugar, 1/2 tsp ground cinnamon
- Serve warm with maple syrup.maple syrup
Notes
Nutrition
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