Panettone French Toast Casserole

panettone french toast
Photo: Bryan Gardner
Prep Time:
25 mins
Total Time:
2 hrs 40 mins

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.


  • 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


  1. 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.

  2. 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.

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