Panettone French Toast Casserole

Breakfast Casserole - Breakfast and Brunch

This version of a very common American breakfast, made into a casserole, using an Italian sweet bread baked for the holidays, is definitely something to be happy about! Soak your casserole overnight to achieve best results…. you want the bread to be completely saturated in the custard so that it gets light and fluffy in the oven. Covering the casserole during the last bit of baking time ensures no overbrowning. Serve with warm maple syrup.

Brief

Prep 20 mins

Cook: 1hr

Additional: 8hrs

Total: 9hrs20 mins

Servings: 10

Yield: 10 servings

Panettone French Toast Casserole

Ingredients

1 (8 ounce) package cream cheese

softened

½ cup packed light brown sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

8 large eggs

2 cups whole milk

2 cups heavy cream

divided

cooking spray

1 (26.5 ounce) loaf panettone

2 tablespoons salted butter

melted

1 tablespoon white sugar

1 (6 ounce) container fresh raspberries

½ cup toasted sliced almonds

1 tablespoon powdered sugar

Cheesy Hash Brown Cups

Breakfast and Brunch

Directions

Step 1

Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time beating until well blended. Gradually add milk and 1 cup cream beating at low speed until well incorporated.

Step 2

Lightly grease a 9x13-inch baking dish with cooking spray.

Step 3

Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows overlapping slightly starting from a short end of the baking dish.

Step 4

Pour cream cheese-egg mixture evenly over the panettone slices gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate 8 hours to overnight.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.

Step 6

Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning if necessary.

Step 7

Meanwhile beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form 2 to 3 minutes. Serve casserole warm with whipped cream raspberries and almonds.

Nutritional Information

Panettone French Toast Casserole

Servings Per Recipe:10

Calories: 679.7

% Daily Value *

Protein: 12.6g 25%

Carbohydrates: 66.3g 21%

Dietary Fiber: 4.4g 18%

Sugars: 38.6g

Fat: 42.6g 66%

Saturated Fat: 20.5g 102%

Cholesterol: 253.4mg 85%

Vitamin A Iu: 1360.7IU 27%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.2mg 10%

Vitamin C: 4.9mg 8%

Folate: 47.6mcg 12%

Calcium: 176.4mg 18%

Iron: 2.8mg 15%

Magnesium: 44.7mg 16%

Potassium: 371.2mg 10%

Sodium: 429.9mg 17%

Thiamin: 0.1mg 10%

Calories From Fat: 383.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.