In our house, Christmas time means Panettone, a delicious, buttery, sweet Italian bread. It's filled with raisins, and candied orange, kind of like a much tastier fruit cake. We're not Italian, but it doesn't matter. This bread is just too good! Turning it into french toast is probably the best and easiest Christmas morning breakfast. French toast bakes are already so insanely easy for large crowds, and using panettone makes it so delicious! The bread has so much flavor already. All you have to do is whisk together some eggs, milk, cinnamon, and vanilla and pour it over the slices of bread! Bake it for about 25 minutes and you've got a warm and stress free breakfast!
You can refrigerate the french toast overnight, or you can bake it right away. The longer it sits, the creamier the texture will be. It will be a little firmer if you bake it right away!
You can add in orange extract or a little orange zest if you want to increase the orange flavor in the bread. It's really important to buy a panettone that is made with all butter. The all butter versions are much more flavorful and tend to have a better texture. I've found all butter versions easily in many grocery stores. My new favorite is Sclafani brand.
- 1 loaf of panettone bread (preferably all butter)
- 7 large eggs
- 1 1/4 cups whole milk
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon orange extract
- 2 teaspoons cinnamon
- 1/2 cup sugar (you can also replace with maple syrup)
- Optional for Serving:
- Powdered sugar
- Maple syrup
- Grease a 9 x 12 casserole dish with cooking spray. If making to serve immediately, then preheat the oven to 375 F. If you are refrigerating the french toast overnight, then skip preheating the oven.
- Cut the panettone into large slices and layer them into the greased casserole dish.
- Whisk together the eggs, milk, sugar, cinnamon, vanilla, and orange extracts in a medium mixing bowl. Pour the egg mixture over the top of the panettone. Make sure to coat all of the slices.
- Place in the oven uncovered and bake for about 25-30 minutes. Let it cool slightly when you remove it from the oven. Sprinkle it with a little powdered sugar and a drizzle of real maple syrup.
- You can also cover it with aluminum foil and keep it in the refrigerator overnight until you are ready to bake the next morning. Because you will be putting it into the oven cold, it will take about ten minutes longer to bake.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|