Overnight Panettone Eggnog French Toast Casserole

This overnight panettone eggnog French toast casserole is the perfect holiday breakfast – easy to prep the night before, so you can just relax and enjoy the morning.

Overnight Panettone French Toast Casserole with Eggnog for Holiday Brunch

There’s nothing better than waking up to a holiday breakfast that’s already ready to go. This overnight panettone eggnog French toast casserole is perfect for those mornings when you want something festive without the early-morning hassle. You make it the night before, and then just pop it in the oven in the morning, filling the house with that delicious cinnamon scent.

What really makes this dish stand out is the panettone – an Italian sweet bread filled with raisins and candied orange peel. It’s one of those holiday-only treats, and it brings such a rich, fruity flavor to the casserole. The eggnog adds a creamy, spiced kick that ties all the flavors together.

It’s the perfect choice for Christmas morning or a leisurely New Year’s Day brunch. It’s also a great way to use up leftover panettone and eggnog from other holiday meals.

Why You’ll Love This Recipe

• Super easy to prep ahead of time, so you can enjoy a stress-free morning.
• Packed with festive flavors like eggnog and panettone—perfect for the season.
• It’s a crowd-pleaser, so great for holidays and brunches with guests.
• The house smells amazing while it bakes—your secret weapon for a cozy, impressive breakfast!

Ingredients and Substitutions

Her are a list of ingredients for your breakfast panettone casserole and some possible substitutions.

• Panettone Loaf: This sweet Italian bread brings a rich, fruity flavor with candied orange peel and raisins. If unavailable, substitute with brioche or challah for a similar sweet, rich profile.
• Granulated Sugar: Adds sweetness to balance the flavors.
• Table Salt
• Ground Nutmeg and Ground Cinnamon: These spices add warmth and depth to the dish, with cinnamon complementing the eggnog and panettone. You can use pre-ground versions, adjusting to taste.
• Golden Raisins: These add chewy sweetness and texture. You can swap them with regular raisins, dried cranberries, or chopped dried apricots for a different flavor.
• Light Brown Sugar: Adds caramelized sweetness with a hint of molasses. Dark brown sugar can be used for a more intense flavor.
• Eggnog (Full-fat): The creamy base gives the casserole its rich, festive flavor. If you don’t have eggnog, substitute with a mix of whole milk and heavy cream, adding vanilla extract and nutmeg for flavor.
• Eggs: Binds everything together, contributing to the structure and texture of the casserole.

This one is all about holiday flavors, but when I want something fruity instead, I make my blueberry French toast casserole, which works year-round.

How To Make Overnight Panettone Eggnog French Toast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (Prepare the Panettone)
  Take the panettone out of its wrapper and cut it into 1-1/2″ pieces. Set it aside for now.
• Step Two (Mix the Eggnog Mixture)
  In a big bowl, whisk together the eggnog, eggs, sugar, salt, and nutmeg until everything is well mixed.
• Step Three (Add the Panettone and Raisins)
  Toss the diced panettone and raisins into the eggnog mixture. Make sure the panettone is fully coated in that yummy mix.
• Step Four (Let It Soak)
  Put the soaked panettone and any leftover liquid into a 2-quart (11×7) baking dish that’s been greased with butter or cooking spray. Cover it up and pop it in the fridge for at least 8 hours or overnight.
• Step Five (Get Ready to Bake)
  About 30-45 minutes before you’re ready to bake, take it out of the fridge to let it warm up a bit. While it’s warming, preheat your oven to 350°F.
• Step Six (Add the Topping)
  Mix the brown sugar and cinnamon together in a small bowl, then sprinkle it evenly over the soaked panettone.
• Step Seven (Bake It)
  Cover the dish with aluminum foil and bake for 15 minutes. After that, take off the foil and bake for another 30 minutes, until it’s golden and bubbly.
• Step Eight (Serve and Enjoy)
  Once it’s done, serve it warm with some maple syrup on the side.

Recipe Tips

These easy tips will help you get the most out of your overnight casserole.

• Let your fresh panettone sit out for a few hours or overnight to slightly stale. This helps it soak up the eggnog mixture better.
• Adjust the overnight soak time to your liking—longer means creamier, shorter gives you a firmer texture.
• Before baking, let the casserole warm up to room temperature. Cold dishes take longer to bake.
• For the best texture, serve the casserole right after it’s baked while it’s warm and the top has some crispy edges.
• If you want, grate some orange or lemon zest into the eggnog mixture to bring out a citrusy kick that goes perfectly with the panettone.
• If you’re into cozy flavors, my overnight apple pie French toast bake brings that apple-pie comfort to the breakfast table.

Storing and Freezing

Here’s how I handle leftovers so this overnight French toast casserole keeps tasting good:

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm slices in the microwave, or slide them into a 350°F (175°C) oven for about 10 minutes.
• Freezing: Baked casserole freezes well. Wrap it tightly in plastic and foil, store for up to 2 months, then reheat in the oven at 350°F (175°C) until heated through.

Frequently Asked Questions

• 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?
  A tasty honey lime fruit salad, a side of breakfast potatoes, bacon or sausage, and a hot cup of coffee, cold brew 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.

More Breakfast Casserole Recipes

Holiday or not, these casseroles are the real ones.

• Bagel Breakfast Casserole with Kielbasa – savory, smoky, and cheesy.
• Monte Cristo Casserole – buttery, cheesy, and a little sweet.
• Overnight Breakfast Casserole with Biscuits and Bacon – hearty and built for a crowd.
• Blueberry Cinnamon Roll Casserole – fruity, sweet, and easy to throw together.

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Print Recipe

5 from 7 votes

Overnight Panettone Eggnog French Toast Casserole

This Overnight Panettone Eggnog French Toast casserole combines the rich, fruity flavors of Italian panettone bread with the creamy, spiced kick of eggnog, offering a festive and easy-to-make breakfast that's perfect for the holiday season. Prepared the night before, it allows for a stress-free morning, making it ideal for Christmas morning or a leisurely New Year's Day brunch. Simply bake in the morning for a warm, comforting meal that fills the house with a cozy cinnamon scent.

Prep Time20 minutes mins

Cook Time45 minutes mins

Refrigeration8 hours hrs

Total Time9 hours hrs 5 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Overnight Panettone Eggnog French Toast Casserole

Servings: 8

Calories: 506kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurately measuring the ingredients.
• mixing bowls To mix the brown sugar and cinnamon together for the topping.
• whisk Used to mix the eggnog, eggs, sugar, salt, and nutmeg together.
• baking pan 11x7 2 quarts. Needed to hold and bake the soaked panettone mixture.
• aluminum foil To cover the dish while baking, helping it cook evenly without drying out.

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 the panettone from its wrapper and dice it into 1-1/2" pieces. Set aside. In a large bowl, combine the eggnog, eggs, sugar, salt, and nutmeg. Whisk until fully blended. Add the raisins and panettone, tossing to coat the panettone evenly in the 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 the coated panettone and any excess liquid to a 2-quart (11x7) baking dish that has been greased with butter or cooking spray. Cover and refrigerate for eight hours or overnight.
• Remove from the refrigerator 30-45 minutes before baking to let it warm up slightly. Preheat the oven to 350°F. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it over the top of the soaked panettone. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 30 minutes.
  2 tbsps light brown sugar, 1/2 tsp ground cinnamon
• Serve warm with maple syrup on the side.
  maple syrup

Video

Notes

For optimal outcomes when preparing this overnight panettone eggnog French toast casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Overnight Panettone Eggnog French Toast Casserole

Amount Per Serving (175 g)

Calories 506 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2.9g18%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 2.2g

Cholesterol 177mg59%

Sodium 234.3mg10%

Potassium 234mg7%

Carbohydrates 66.4g22%

Fiber 2.6g11%

Sugar 14.4g16%

Protein 14g28%

Vitamin A 62.7IU1%

Vitamin C 2.1mg3%

Calcium 31.6mg3%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Overnight Panettone Eggnog French Toast Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

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