Panettone French Toast Casserole is the perfect make-ahead breakfast for Christmas morning! This bakes up soft and custardy, and it's studded with mini chocolate chips!
It's been colder than h-e-double-hockey-sticks here in Texas lately, which means winter has really arrived! I'm sure all y'all up north are probably laughing at my wimpy self, but it's currently like 20F and it feels like SEVEN degrees with the windchill. That is totally freezing to me! I wasn't built for this! I vote that we all stay inside and have a Christmas brunch with boozy coffee and big helpings of this Panettone French Toast Casserole instead of venturing out. Is that a plan? I think yes.
Y'all know I just have to make my little Italian Christmas recipe every year, and this is no exception! I've made some homemade panettone and chocolate pandoro truffles. I've been meaning to make this infamous panettone french toast for the past few years, it just somehow always gets eaten before I get to it. Stinky brothers 😉 This year, we strategically bought four panettone in one sitting {no, I'm not joking}, and this casserole was finally able to happen! I initially envisioned normal french toast but like... who wants to be flipping slices all Christmas morning? Not us, that's who. Casserole to the rescue!
This is seriously stupid-easy too, which is what everyone wants to hear when Christmas planning. You just need a panettone {obvi}, milk, and eggs. I sprinkled some turbinado sugar on top for a little extra sparkle, but that's totally optional! As you might have noticed, I did this with chocolate chip panettone because we are complete and utter chocoholics in this house, but traditional will work too! I'm just personally not a huge fan of raisins so chocolate was my preference. I also drizzled some maple syrup on top for the pretty factor, but really it's good both with or without!
I hope this easy peasy Panettone French Toast Casserole makes an appearance in your household this season! My family absolutely loved it. Bring a little taste of Italy home with you! 🙂
panettone french toast casserole
Ingredients
- ¾ medium chocolate chip panettone sliced (approx. 8 cups)
- 5 eggs
- 1 ½ cup milk
- ¼ cup turbinado sugar for topping
Instructions
- Preheat the oven to 350F.
- Slice your panettone in thick slices, and lay them in a single layer on a baking sheet. Bake for 8-10 minutes, then flip and bake for about 10 minutes longer. You want the panettone to be dry to the touch and lightly toasted.
- Remove pan from oven and set aside.
- Lightly butter a 9x13 baking pan, and arrange the panettone slices inside.
- In a medium bowl, whisk together the eggs and milk until well-combined. Pour on top of the panettone slices.
- Sprinkle the turbinado sugar on top. If you have the time, let the slices soak in the mixture for at least 30-45 minutes (you can even do overnight!). If not, go straight to baking.
- Bake at 350F for 40-45 minutes, until the eggs are cooked through and casserole has solidified.
- Serve immediately with maple syrup!
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