Name: Panettone French Toast Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 560 min
Ingredients: 1 (8 ounce) package cream cheese, softened; 0.5 cup packed light brown sugar; 1 teaspoon vanilla extract; 0.25 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; 0.5 cup toasted sliced almonds; 1 tablespoon powdered sugar

Panettone French Toast Casserole

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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.

Prep Time:

20 mins

Cook Time:

1 hr

Additional Time:

8 hrs

Total Time:

9 hrs 20 mins

Servings:

Yield:

10 servings

Jump to Nutrition Facts

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

Directions

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.
Lightly grease a 9x13-inch baking dish with cooking spray.
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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
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.
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.

Cook's Note:

You can purchase panettone seasonally in many stores. I purchased mine at World Market.

Nutrition Facts (per serving)

680	Calories
43g	Fat
66g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 680
% Daily Value *
Total Fat 43g	55%
Saturated Fat 21g	103%
Cholesterol 253mg	84%
Sodium 430mg	19%
Total Carbohydrate 66g	24%
Dietary Fiber 4g	16%
Total Sugars 39g
Protein 13g
Vitamin C 5mg	25%
Calcium 176mg	14%
Iron 3mg	16%
Potassium 371mg	8%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.