Panettone French Toast

Written by on in Breakfast, Brunch

A perfect make ahead ready-to-bake meal! This rich and decadent brunch dish combines hints of citrus, nutmeg, and creamy bread into a delicious one dish meal. It’s great for Christmas morning or New Year’s Day brunch.

Panettone is an Italian bread that has lots of raisins and bits of dried citrus baked right into the bread. It tastes great on its own, but also makes for a great French Toast base.

Panettone French Toast
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Panettone French Toast

Recipe by The Cooking LawyerCourse: Breakfast, BrunchDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 1 loaf of Panettone, cut into 1 inch chunks

  • 1 cup milk

  • 4 eggs

  • 3/4 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 tsp salt

  • 1 tsp nutmeg

  • 1 cup raisins

  • Optional, 1/3 cup chopped pecans

Directions

  • Day before instructions
  • Cut Panettone into bite-sized pieces, about 1 inch.
  • Add milk to the Panettone and let the milk soak into the bread.
  • In another bowl, whisk the eggs and sugar.
  • Add the nutmeg, salt, and vanilla extract to the egg mixture. Mix together.
  • Stir the raisins into the egg mixture. You can also add any optional items, like chopped pecans at this point.
  • Combine the bread and egg mixture. Stir well.
  • Spray a 9×13 inch casserole dish with non-stick cooking spray.
  • Add the bread mixture into the casserole dish.
  • Cover and let sit in the refrigerator overnight.
  • Day of instructions
  • Preheat oven to 350 degrees.
  • Bake for 40 minutes, or until a toothpick comes out clean.
  • Let cool for 5 minutes and then serve.
  • You can serve with items like whipped cream, maple syrup, or slices of fruit.

Notes

  • You can play around with adding items into this dish, like nuts or other dried fruit. The Panettone has a nice citrusy flavor, so dried fruit like craisins or cherries might be a nice addition.
  • You can make this recipe the day of as well – I just like the convenience of having it ready to pop into the oven the morning that I am serving it.