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Panettone French Toast Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
560 minutes
Festive Christmas morning brunch: Panettone French toast casserole twist!
Ingredients:
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup packed light brown sugar
  • 0.25 teaspoon kosher salt
  • 8 large eggs
  • 2 cups whole milk
  • 2 cups heavy cream, divided
  • 1 (26.5 ounce) loaf panettone
  • 2 tablespoons salted butter, melted
  • 1 (6 ounce) container fresh raspberries
  • 0.5 cup toasted sliced almonds
  • 1 tablespoon powdered sugar
Instructions:
  • In a stand mixer fitted with the paddle attachment, combine cream cheese and brown sugar. Beat at medium speed until smooth and creamy. Mix in vanilla and salt until well combined. Add eggs one at a time, mixing well after each addition. Slowly pour in milk and 1 cup of cream, beating at low speed until fully incorporated.
  • Prepare the 9x13-inch baking dish by gently greasing it with cooking spray.
  • Slice the panettone loaf into 1/2-inch-thick slices and layer them in rows in the baking dish, slightly overlapping, starting from one of the short ends.
  • Evenly spread the cream cheese-egg mixture over the panettone slices, gently shake the baking dish to distribute the liquid evenly. Cover with aluminum foil and refrigerate for 8 hours to overnight.
  • Preheat the oven to 350°F (175°C) and uncover the baking dish. Brush the casserole with melted butter and sprinkle with sugar for a delicious finishing touch.
  • Bake in the preheated oven for 30 minutes. Rotate the dish halfway through and bake until the custard is set in the center, about another 30 minutes. Cover with foil for the last 10 minutes if needed to prevent overbrowning.
  • In a medium bowl, use a hand mixer on high speed to beat the remaining heavy cream and powdered sugar until semi-firm peaks form, for about 2 to 3 minutes. Serve the warm casserole with whipped cream, raspberries, and almonds.

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