This decadent Panettone French Toast Casserole Recipe transforms buttery Italian holiday bread into a show-stopping breakfast bake. Stuffed with tangy cream cheese and sweet cherry jam, the cubes soak up a rich vanilla custard overnight, baking into a golden, puffed masterpiece that makes Christmas morning unforgettable.
Jump to RecipePanettone French Toast Casserole Ingredients
The Bread & Filling:
- 1 large Panettone (about 2 pounds): This citrus-studded, buttery Italian yeast bread is light as air, making it the perfect sponge for custard.
- 8 ounces Cream Cheese: Room temperature, for easier spreading.
- 1 1/2 cups Cherry Jam: The tart fruit flavor cuts through the rich dough and cheese.
The Custard Base:
- 3 1/2 cups Half-and-Half: Provides a luxurious, creamy texture without being as heavy as pure cream.
- 6 Large Eggs: The binder that sets the casserole into a soufflé-like texture.
- 1/4 cup Granulated Sugar: Just enough to sweeten the custard.
- Flavorings: 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp kosher salt.
The Topping:
- 1/2 cup Blanched Sliced Almonds: Adds a necessary crunch to the soft bake.
- Confectioners’ Sugar: For a snowy, festive finish.
How To Make Panettone French Toast Casserole
- Prep the Dish: Grease a 2 1/2- to 3-quart casserole dish generously with unsalted butter to prevent sticking.
- Make Sandwiches: Slice the panettone into 1-inch thick rounds. Spread cherry jam on half of the slices and softened cream cheese on the other half. Press the slices together to form sandwiches.
- Cube and Arrange: Cut these stuffed sandwiches into 1-inch squares. Arrange the cubes haphazardly in the prepared baking dish. Don’t worry if they fall apart slightly; the rustic, messy arrangement allows the custard to penetrate every nook.
- Whisk the Custard: In a large bowl, whisk together the half-and-half, eggs, sugar, vanilla, cinnamon, and salt until completely combined and frothy.
- Soak: Pour the custard mixture evenly over the panettone cubes. Press down slightly to ensure the top pieces get wet. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This rest allows the bread to fully absorb the liquid.
- Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap and sprinkle the sliced almonds over the top. Bake for about 1 hour and 10 minutes. The casserole should be puffed, deep golden brown, and the center should feel firm to the touch, not liquid.
- Cool and Serve: Let the casserole cool for 20 minutes to set the structure. Dust generously with confectioners’ sugar before serving warm.
Recipe Tips
- Tenting with Foil: Panettone is sugary and browns quickly. Check the casserole around the 45-minute mark. If the top is getting dark but the center is still wobbly, cover it loosely with aluminum foil for the remaining bake time.
- The “Squish” Test: When ready to bake, remove the plastic wrap and give the bread a gentle press. It should feel heavy and saturated. If there are dry spots, ladle some of the liquid from the bottom over the top.
- Room Temp Cream Cheese: Ensure your cream cheese is very soft so it spreads easily on the delicate bread without tearing it.
- Panettone Varieties: You can use plain, chocolate chip, or traditional dried fruit panettone. All work wonderfully with the cherry and cream cheese filling.
What To Serve With French Toast Casserole
- Espresso: A strong shot of coffee is the perfect counterpoint to this sweet, rich brunch.
- Crispy Bacon: Salted cured pork balances the intense sweetness of the jam and custard.
- Fresh Berries: A bowl of fresh raspberries or blackberries adds lightness.
- Scrambled Eggs: A simple protein side helps round out the carb-heavy meal.
How To Store Panettone French Toast Casserole
- Refrigerate: Store leftovers in the baking dish, covered tightly, for up to 3 days.
- Reheat: Individual slices can be reheated in the microwave, but for the best texture, warm the covered casserole in a 350°F oven for 20 minutes.
- Freeze: Bake, cool completely, and wrap individual portions in plastic and foil. Freeze for up to 2 months.
Panettone French Toast Casserole Nutrition Facts
- Calories: 620 kcal
- Fat: 32g
- Carbohydrates: 70g
- Sugar: 45g
- Protein: 14g
Nutrition information is estimated per serving.
FAQs
Absolutely. Orange marmalade creates a lovely citrus profile that matches the orange peel often found in Panettone. Raspberry or apricot preserves are also excellent choices.
Brioche or Challah bread are the best substitutes. They share the same egg-rich, buttery dough structure. You may want to add a little extra dried fruit or citrus zest to the custard to mimic the flavor.
For the best texture, yes. If you rush it, the center of the bread cubes might remain dry while the outside is soggy. A minimum of 6 hours is recommended.
Panettone French Toast Casserole Recipe
Course: BreakfastCuisine: Italian-AmericanDifficulty: Easy10
servings20
minutes1
hour10
minutes620
kcalA luxurious overnight breakfast bake featuring stuffed panettone sandwiches soaked in vanilla custard and topped with almonds.
Ingredients
1 large Panettone (2 lbs)
8 oz cream cheese, softened
1 1/2 cups cherry jam
3 1/2 cups half-and-half
6 large eggs
1/4 cup sugar
1/2 cup sliced almonds
Spices: Vanilla, cinnamon, salt
Directions
- Grease a 3-quart casserole dish.
- Slice panettone; sandwich with jam and cream cheese.
- Cube sandwiches and arrange in the dish.
- Whisk dairy, eggs, and spices; pour over bread.
- Cover and chill overnight (or 6+ hours).
- Preheat oven to 350°F; top casserole with almonds.
- Bake 70 minutes until set and golden (foil if browning fast).
- Cool 20 mins, dust with powdered sugar, and serve.
Notes
- Panettone absorbs liquid beautifully; don’t skimp on the soak.
- Check for doneness by pressing the center; it should be firm.
- Orange marmalade is a great alternative to cherry jam.
- Perfect for Christmas morning prep-ahead.
