Published: | Last updated: | by Amanda Biddle 20 Comments
Baked Panettone French Toast is an easy and delicious breakfast to celebrate the holiday season. Prep the night before and bake on Christmas morning!
It wouldn’t be Christmas in my house without panettone. While I spend my December singing along to the merriest carols, trimmingthe tree, and bakingcookies, it isn’t untilI take my first bite of sweet, fluffy panettone that I know Christmas has truly arrived.
Panettone is a delicious Italian yeast bread, typically studded with raisins and candied fruits such as citron or orange peel. It’s wonderfulsliced and served on its own for breakfast or dessert, butit* texture and flavor also makes it well suited toFrench toast.
Warm and inviting, my recipe forBaked Panettone French Toast, servedwith a drizzle of orange-infused maplebutter, is a delicious way to kick off your Christmas Day celebrations.
For many families, Christmas morning is an especially busy and exciting time, particularly when children are celebrating the magic of Santa having visited during the night. What’s great about making bakedFrench toast (as opposed to individually-griddled slices) is that it can be prepped before going to bed on Christmas Eve and baked the next morning.
The creamy, cinnamon-scented custard will soak into the panettone slices, creating a decadent French toast with a texture reminiscent of bread pudding. When you wake up, just pop it in the oven, warm the maple butter, and breakfast is served.
The aroma of the Panettone French Toast as it bakes isa wonderful way to wake up your Christmas morning guests, or set a cozy stage for opening gifts under the tree.
Just about anybrand of panettone can be used to make this French toast recipe (though, I confess, I’ve never tried it with the cream-filled varieties).
The panettone photographed here is my favorite from Pasticceria Scarpato in Verona, Italy (imported byWilliams-Sonoma). Scarpato’s panettone has a rich vanilla flavor and a light, brioche-like texture.In a special twist, this panettone skips the citron in favor ofchunks of marrons glacés (candied chestnuts). The soft, glazedchestnuts lend a beautifulflavor and elegance to the breadthat my family looks forward to year after year.
Have fun experimenting with the brands of panettone your family enjoys best for this recipe to createa new tradition from an old favorite.
The warm, orange-infused maple butter I serve with this French toastis incredibly easy to make (less than 5 minutes on the stove) and adds a nice brightness against the rich, custard-soaked panettone.
If you don’t enjoy orange, or ifthe panettone you’re using has prominent citrus flavor on its own,just omit the zest for an equally delicious warm maple butterfor drizzling. (Adding a splash of Grand Marnier to the syrup for the adults never hurt, either!)
As wegather around the table with family and friends this week,I wish you all of the peace, love, and joy of the season, on Christmas Day and always.
Did you know that I have a weekly newsletter? Subscribe to stay up to date with what’s delicious on the blog!
📖 Recipe
Baked Panettone French Toast with Orange Maple Butter
Baked Panettone French Toast is an easy and delicious breakfast to celebrate the holiday season. Prep the night before and bake on Christmas morning!
French Toast base adapted from "Baked French Toast," Joy of Cooking
Print Pin Rate Save
Course: Breakfast, Brunch
Cuisine: Italian
Prep Time: 2 hours hours 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 3 hours hours
Servings: 6 servings
Estimated Calories: 1064kcal
Author: Amanda Biddle
Ingredients
French Toast
- 2 cups whole milk or half and half
- 6 large eggs
- 2 tablespoons light brown sugar , lightly packed*
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 pound panettone , quartered and cut into 10, 1-inch slices, dark crusts removed (you might not use the entire loaf)
- ½ cup sliced almonds (optional)
Orange Maple Butter
- ½ cup pure maple syrup
- ½ cup unsalted butter , cut into pieces
- 1 teaspoon orange zest
Instructions
Prepare the French Toast
Butter a 13x9x2 baking dish (don't be shy, you don't want the French toast to stick). Arrange panettone slices in the dish, overlapping as needed to fit. In a large bowl, whisk together half and half, eggs, brown sugar, vanilla extract, salt, and cinnamon. Pour egg mixture over the panettone slices, gently pressing to absorb. Cover baking dish with plastic wrap and refrigerate at least two hours, or up to overnight (8 hours).
Preheat oven to 350 degrees F with rack in middle position. Sprinkle casserole with almond slices, if using. Spray a piece of foil with cooking spray and cover the baking dish. Place on a baking sheet and bake for 25 minutes. Uncover baking dish and continue baking 15-20 minutes, until center is hot and French toast is puffed. Let stand 5 minutes before sprinkling with powdered sugar and serving with a drizzle of Orange Maple Butter.
Make the Orange Maple Butter
Warm maple syrup in a small saucepan. Remove from heat and whisk in orange zest and butter.** Keep warm until ready to serve.
Notes
*The panettone I use is very sweet, so I only use 2 tablespoons of brown sugar in the custard. If you're using a panettone that isn't quite as sweet, or prefer a very sweet French toast, increase brown sugar to ¼ cup (keeping in mind that the maple butter will add additional sweetness to the dish upon serving).
**For an optional twist for the adults, stir 1-2 teaspoons Grand Marnier into the warm Orange Maple Butter.
Nutrition Estimate
Calories: 1064kcal | Carbohydrates: 98g | Protein: 28g | Fat: 63g | Saturated Fat: 32g | Cholesterol: 493mg | Sodium: 802mg | Potassium: 320mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2170IU | Vitamin C: 0.4mg | Calcium: 275mg | Iron: 2.8mg
About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Have you made this recipe?Don't forget to leave a comment and rate the recipe below! Take a picture? Tag @stripedspatula and #stripedspatula on Instagram!
