Baked Overnight Panettone French Toast Casserole

Panettone bread pudding in a baking dish topped with whipped cream and berries

Baked Overnight Panettone French Toast Casserole

A delicious make-ahead breakfast, my panettone French toast casserole is baked in the oven until it’s light, fluffy, and perfectly golden on top. Only 10 minutes of prep time the night before is needed, and it makes for an easy breakfast for a stress-free morning. The panettone is baked in a delicious egg and milk custard, then topped with amaretto whipped cream and maple syrup!

Course Breakfast

Cuisine Italian

Prep Time 10

Cook Time 45

Servings people

Calories 357.1kcal

Author Pina Bresciani

Ingredients

Panettone French Toast

1 700g Panettone
6 large eggs
2 cups whole milk
1 tablespoon granulated sugar
1 tablespoon vanilla extract
Butter to grease baking dish

Amaretto whipped cream

1 cup whipping cream
3 tablespoon amaretto liqueur
1 tablespoon granulated sugar

Instructions

Panettone French Toast

Butter baking dish. Cut panettone into slices. Place into a buttered baking dish so that they fit snugly and slightly overlap. I cut my 700g panettone into about 15 pieces.
Mix eggs, milk, sugar, and vanilla extract together in a large bowl. Pour this mixture over the panettone. Cover the baking dish in saran wrap and place it in the fridge overnight.
When you're ready to eat your panettone, take it out of the fridge and preheat the oven to 350 F.
Once the oven is heated, place the baking dish inside the oven and bake uncovered for approximately 45 mins or until golden brown and all the custard has absorbed into the panettone.
Cut into square slices. Feel free to top with amaretto whipped cream, fresh berries, sliced almonds and maple syrup!

Amaretto Whipped Cream

In the bowl of a stand mixer fitted with the whisk attachment, whip the whipping cream, amaretto and sugar together until stiff peaks form.

Notes

I used a 10x13 inch baking dish to make this panettone french toast
You can use an enamel baking dish, or a glass or ceramic baking dish would work well also

Storage

Store any leftovers in the fridge. Reheat in the oven at 350F until warmed through.

Nutrition