Panettone French Toast Casserole
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This Panettone French Toast Casserole is pure comfort food! It’s like a giant, cozy hug in a baking dish. The sweet and slightly eggy custard soaks into the soft panettone bread, creating a deliciously moist and flavorful breakfast treat.
Why You’ll Love Panettone French Toast Casserole
- Easy Breezy: This recipe is a total breeze to make, perfect for busy mornings.
- Panettone Perfection: The rich, buttery panettone soaks up the custard for a decadent treat.
- Customizable Comfort: Add your favorite mix-ins like chocolate chips, nuts, or dried fruit to make it your own.
- Weekend Winner: This casserole is perfect for leisurely weekend brunches or impressing guests.
- Quick Clean-up: Minimal dishes means more time to enjoy your delicious breakfast.
Ingredients Needed To Make Panettone French Toast Casserole
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Eggs
- Milk
- Cinnamon
- Vanilla extract
- Sugar
- Lemon zest
- Panettone
Substitutions + Alternatives
Can I use regular panettone?
Yes. I use gluten-free panettone for this recipe, but feel free to use regular.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.
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Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Before You Get Started: A couple notes to help you get the best results
How To Make Panettone French Toast Casserole
- Whisk together the eggs, milk, cinnamon, vanilla, and sugar.
- Cut the bread into cubes.
- Pour the wet ingredients over the bread in a baking dish.
- Let it soak for 30 minutes.
- Bake at 350°F for 35 t0 45 minutes.
- Let it cool before serving.
Variations & Substitutions
- Toppings: Serve with whipped cream, powdered sugar, maple syrup, or a scoop of ice cream for a decadent finish.
- Milk: You can use whole milk, 2%, or skim milk. For a richer flavor, try half-and-half or heavy cream.
Commonly Asked Questions
Can I use stale panettone?
Yes, you can definitely use stale panettone for this recipe. In fact, it might even absorb the custard mixture better. If you have fresh panettone, you can let it sit out for a few hours to dry out slightly before using.
Can I make this casserole ahead of time?
Yes, you can make this casserole ahead of time. Bake the recipe as directed and keep it covered in the fridge for up to 2 days. When you’re ready to eat it, heat it in a 350ºF oven for 15-20 minutes.
What can I serve with this casserole?
This casserole is delicious on its own, but you can also serve it with a variety of toppings. Some popular options include maple syrup, whipped cream, fresh fruit, or a scoop of vanilla ice cream.
Panettone French Toast Casserole
Equipment
- Nonstick spray
Ingredients
- 3 eggs
- 2 cups milk
- ½ tsp cinnamon
- 2 tsp vanilla extract
- ¾ cup sugar
- 1 lemon zested (or orange zest)
- 1 Panettone cubed into 1” pieces
- Butter for greasing optional
Instructions
- Spray a 7×10 baking dish with nonstick spray. Alternatively, you can grease it with butter.
- In a mixing bowl, whisk together the eggs, milk, cinnamon, vanilla extract, sugar, and lemon zest until well combined.
- Add the cubed Panettone to the prepared baking dish. Pour the egg mixture evenly over the bread cubes, ensuring all pieces are soaked.
- Let the mixture sit for 20 minutes to allow the bread to absorb the egg mixture fully.
- Preheat your oven to 350°F (175°C). Bake the casserole for 35 to 45 minutes or until the top is golden brown and the casserole is set in the middle.
- Remove from the oven and let it cool slightly before serving. Enjoy your Panettone French Toast Casserole warm, with optional toppings such as maple syrup, powdered sugar, or fresh fruit.
Nutrition
This Panettone French Toast Casserole is pure comfort food! It’s the perfect way to use up leftover panettone, and it’s so easy to make. The custard is rich and creamy, and the bread comes out perfectly soft and custardy. It’s a crowd-pleaser for sure!
