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.

Course Breakfast

Cuisine American

Keyword Overnight Panettone Eggnog French Toast Casserole

Prep Time 20

Cook Time 45

Refrigeration 8

Total Time 9 5

Servings

Calories 506kcal

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.

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Nutrition