This panettone French toast casserole is comfort in a baking dish. It turns holiday panettone into a golden, custardy bake that feeds a crowd with almost no effort. The inside stays soft and custard-like, while the top crisps up beautifully.

You can assemble it the night before, pop it in the oven in the morning, and let the sweet aroma do the rest. Whether it’s Christmas morning or just a lazy Sunday, this is the kind of breakfast that makes people linger at the table.

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Why This Panettone French Toast Casserole – A Cozy Make-Ahead Brunch Works

Panettone’s texture is perfect for soaking: Its airy crumb absorbs custard without going soggy, so you get a creamy interior and crisp edges.
The flavors are built in: Panettone’s citrus, vanilla, and bits of dried fruit add dimension, so you need fewer mix-ins.
Make-ahead friendly: Assemble the night before to let the bread soak fully, then bake straight from the fridge.
Balanced custard: A blend of milk and cream creates a tender, rich casserole without feeling heavy.
Flexible serving: It pairs with maple syrup, powdered sugar, or a quick citrus glaze—whatever you like.

What You’ll Need

1 large panettone (about 26–32 oz), preferably a day old
6 large eggs
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 tablespoons brown sugar (for a hint of caramel depth)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, melted (plus more for greasing)
Optional mix-ins: 1/2 cup chopped nuts, chocolate chips, or extra dried fruit
Toppings: Maple syrup, powdered sugar, or orange zest

Step-by-Step Instructions

Prep the pan: Grease a 9×13-inch baking dish with butter. This helps the casserole release cleanly and encourages those crispy edges.
Cut the panettone: Slice the panettone into 1.5–2-inch cubes.
If it’s very fresh, spread the cubes on a baking sheet and let them dry for 30–60 minutes to help them absorb custard evenly.
Make the custard: In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Assemble: Add half the panettone cubes to the dish. Sprinkle any mix-ins over this layer if using. Add the remaining cubes, then pour the custard evenly over the top.
Gently press the bread down so it soaks up the liquid.
Add butter: Drizzle the melted butter over the top. This helps browning and adds richness.
Rest: Cover tightly with foil or wrap and refrigerate for at least 1 hour, preferably overnight. Resting gives the best texture.
Preheat and bake: Heat the oven to 350°F (175°C).
Bake covered for 25 minutes, then uncover and bake another 20–30 minutes until puffed, golden, and set in the center. A knife inserted in the middle should come out mostly clean with custard but not runny.
Finish: Let it cool for 10 minutes. Dust with powdered sugar or add a little orange zest.
Serve warm with maple syrup or a dollop of yogurt or whipped cream.

How to Store

Refrigerate: Cool completely, then cover and store in the fridge for up to 4 days.
Reheat: Warm slices in a 300°F (150°C) oven for 10–15 minutes or microwave in short bursts. A quick splash of milk before reheating keeps it tender.
Freeze: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

Health Benefits

Protein from eggs: Six eggs add satisfying protein, which helps steady energy through the morning.
Calcium from dairy: Milk and cream contribute calcium and vitamin D when fortified.
Portion control: Because it’s a casserole, it’s easy to cut reasonable portions and balance your plate with fruit on the side.
Customizable sweetness: You control the sugar and toppings.
You can reduce sugar or skip syrup if you prefer.

Pitfalls to Watch Out For

Soggy center: This often means it didn’t bake long enough or the bread was too fresh and dense. Make sure the center looks set and springs back when pressed.
Dry edges: Overbaking or not enough custard can dry it out. Check at the 45-minute mark and add a foil tent if the top is browning too fast.
Uneven soak: Press the bread down after pouring the custard and let it rest in the fridge.
Don’t skip the resting time.
Too sweet: Panettone is already sweet. Taste the custard and adjust sugar if your panettone is extra sugary or if you plan to add syrup.

Variations You Can Try

Chocolate-Orange: Add 1/2 cup chocolate chips and 1 tablespoon orange zest. Finish with a quick orange-maple drizzle.
Nutty Crunch: Sprinkle toasted pecans or hazelnuts between layers and on top for texture.
Apple-Cinnamon: Fold in 1–2 cups of small diced apples sautéed in butter and a touch of brown sugar before assembling.
Lighter Custard: Swap half the cream for more milk, or use evaporated milk for richness with fewer calories.
Spiked Brunch: Stir 1–2 tablespoons dark rum or amaretto into the custard for a holiday twist.
Gluten-Free: Use a gluten-free panettone if available and proceed as directed.

FAQ

Can I use brioche or challah instead of panettone?

Yes.

Brioche and challah both make a great French toast casserole. You may want to add a handful of dried fruit or orange zest to mimic panettone’s flavor.

Do I have to let it sit overnight?

Overnight is best for an even soak and better texture. If you’re short on time, aim for at least 1 hour of chilling and press the bread down twice during the rest.

How do I know when it’s done?

The casserole should be puffed, golden on top, and set in the center.

A knife inserted into the middle should come out with moist custard but not liquid. If it jiggles a lot, bake another 5–10 minutes.

Can I make it dairy-free?

Use full-fat canned coconut milk plus an unsweetened non-dairy milk to replace the cream and milk. Swap the butter for a neutral oil or vegan butter.

Flavor with extra vanilla and cinnamon.

What if my panettone is very dry?

That actually works well. Dry bread absorbs custard efficiently. Just make sure to give it the full overnight soak and press it down so every piece gets moistened.

Should I add a streusel topping?

You can.

Mix 1/3 cup flour, 1/3 cup brown sugar, a pinch of salt, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter until crumbly. Sprinkle on top before baking uncovered for extra crunch.

Can I halve the recipe?

Yes. Use an 8×8-inch dish and reduce bake time slightly.

Start checking for doneness around 35–40 minutes.

How sweet should the custard be if I serve with syrup?

If you plan to serve with syrup, reduce the granulated sugar to 1/3 cup. You can always add sweetness at the table.

What’s the best way to reheat without drying it out?

Cover the dish with foil and reheat in a 300°F (150°C) oven until warm. For individual pieces, add a teaspoon of milk over the slice before reheating.

Can I add fresh berries?

Yes, but add them right before baking, not overnight.

Fresh berries can weep liquid during the rest and make the casserole soggy.

Wrapping Up

Panettone French toast casserole is the kind of low-effort, high-reward recipe that makes mornings special. It’s rich but not overbearing, familiar yet festive, and happy to adapt to whatever you have in the pantry. Assemble it ahead, bake when you’re ready, and bring it to the table warm with a pot of coffee.

Simple, cozy, and crowd-pleasing—just the way breakfast should be.