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.
Keyword Overnight Panettone-Eggnog French Toast
Prep Time 20minutes
Cook Time 45minutes
Total Time 9hours5minutes
1(1 lb 10 oz, 750 g or 26.4 oz)panettone loaf
2cupsfull fat eggnog
1/2 tsptable salt
2tbspsgolden brown sugar
1/2tsp ground cinnamon
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.
Add coated panettone and any excess liquid to a 2-quart 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.