Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Panettone French Toast Casserole Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 25 mins Total Time: 2 hrs 40 mins Servings: 8 Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven. Ingredients 1 ¼ pounds panettone, halved horizontally, then cut into ¾-inch thick slices 8 large eggs 2 cups whole milk 1 teaspoon pure vanilla extract 1 teaspoon kosher salt ¼ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg Confectioners' sugar and maple syrup, for serving Directions Arrange bread in overlapping layers in a 2 1/2-to 3-quart baking dish. In a large bowl, whisk together eggs, milk, vanilla, salt, cinnamon, and nutmeg until thoroughly combined. Pour egg mixture evenly over bread; press with palms to fully submerge. Cover and let stand at room temperature 1 hour. Preheat oven to 350 degrees. Bake until puffed, golden brown on top, and set, 45 to 50 minutes (if browning too quickly, tent with foil). Let stand 10 minutes, then serve, dusted with confectioners' sugar and drizzled with maple syrup. Cook's Notes Casserole can be assembled up to 1 day in advance and stored, covered, in refrigerator. Remove from refrigerator 30 minutes before baking. Rate it Print