Overnight Panettone-Eggnog French Toast

Overnight Panettone-Eggnog French Toast

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.

Course Breakfast

Cuisine American

Keyword Overnight Panettone-Eggnog French Toast

Prep Time 20 minutes

Cook Time 45 minutes

Refrigeration 8 hours

Total Time 9 hours 5 minutes

Servings

Calories 506kcal

Author Cathy

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 golden brown sugar
1/2 tsp ground cinnamon

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.
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.
Serve warm with maple syrup.

Nutrition