Panettone Baked French Toast

Panettone Baked French Toast

I’d almost decided to forgo our tradition of panettone French toast this year and make these panettone muffins instead, but I’ve reconsidered. This bread deserves more than just one appearance at our table this month. It’s only available to us in December, which makes it even more special to enjoy while we can.

Last week I purchased a loaf studded with candied citrus and dried cranberries. I felt it was destined for traditional French toast, until I remembered a favorite recipe for baked french toast.

Panettone Baked French Toast

This recipe is so simple and only takes about ten minutes to throw together! It’s an easy breakfast, but we also enjoyed slices topped with ice cream after dinner.

Panettone Baked French Toast

The custard mixture soaks into the bread and it hydrates the pieces of candied fruit and dried berries, which makes them fat and juicy.

Panettone Baked French Toast

I made star cut-outs from a slice of panettone that I rolled flat with a rolling pin. It’s an easy way to add a little holiday flair to this dish.

Panettone Baked French Toast
Panettone Baked French Toast

This would be a quick fix for breakfast if you have overnight guests for Christmas. I loved the cranberry-orange version but any flavor of panettone will work just fine, so use your favorite!

Panettone Baked French Toast

Heather Baird
This recipe is so simple and only takes about ten minutes to throw together! It’s an easy breakfast, but we also enjoyed slices topped with ice cream after dinner.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 8

Equipment

  • 13×9 inch baking pan

Ingredients
 
 

  • 1.6 lb. 750g panettone loaf
  • 6 eggs
  • 1/3 cup 67g granulated sugar
  • 1/2 teaspoon salt
  • 3 cups 720 ml whole milk
  • 1 cup 240 ml heavy cream
  • Confectioners’ sugar for dusting

Instructions
 

  • Preheat oven to 350°F. Spray a 13×9 baking dish with cooking spray (or butter dish).
  • Slice panettone into 1/2-inch thick slices (6 to 8 slices). Set aside one large slice. Cut the slices down the center and place them in a single layer, slightly overlapping in the prepared pan. You may not have to use all of the slices.
  • In a large mixing bowl, whisk together the eggs, sugar, and salt. Add the milk and heavy cream and whisk until smooth. Pour the mixture over the panettone slices, and press them down with your hands so that all the pieces are soaked with the milk mixture. Cover the pan with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has absorbed the custard, is puffed, and custard is not runny. Allow to cool until warm, about 10 minutes.
  • Place the reserved panettone slice on a work surface and roll flat with a rolling pin. Use a star-shaped cookie cutter to stamp shapes from the flattened slice. If you have other leftover slices, use them for star cut-outs also. Dust the star shapes with confectioners’ sugar. Top baked French toast with star cut-outs. Dust with more powdered sugar.
Keyword bread pudding, christmas breakfast, panettone, vanilla custard
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Unknown
Unknown
3 years ago

Yum! How perfect for Christmas morning!
Kari
http://sweetteasweetie.com/birds-nest-breakfast-bowl/

Linda
Linda
3 years ago

This looks delicious! And perfect for Christmas morning. By the way, can you share the line of your casserole holder? Love that!!

Heather Baird
Heather Baird
3 years ago
Reply to  Linda

Hi Linda! It's Arthur Court Designs, the antler series.

Natalie
Natalie
3 years ago

OMG YUM! ♥♥♥

Anonymous
Anonymous
3 years ago

I’m wondering….can this be put together the night before, set in the fridge overnight, and then be baked in the morning? It looks great!!

Heather Baird
Heather Baird
3 years ago
Reply to  Anonymous

I don't see any problem with that! I think you'd be just fine to store it in the fridge overnight and bake in the morning.

AnniinBC
AnniinBC
3 years ago

I made this for a New Year's brunch and it was so delicious! I served it with a blackberry compote I had made from blackberries picked last summer. There wasn't a crumb left, everyone loved it! Thank you for a great recipe.