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 December singing along to carols, trimming the tree, and baking cookies, it isn’t until my first bite of sweet, fluffy panettone that I know the holidays have truly arrived.
Panettone is an Italian yeast bread typically studded with raisins and candied fruit such as orange peel. It’s lovely sliced and served on its own for breakfast or dessert, but its light, enriched texture also makes it a perfect base for French toast.
Warm and inviting, this Baked Panettone French Toast served with a drizzle of orange-infused maple butter is an easy, crowd-pleasing way to start Christmas morning. The dish can be prepped the night before, then baked while everyone opens presents — a real time-saver on a busy holiday morning.
The custard is cinnamon-scented and creamy; it soaks into the panettone slices and creates a texture reminiscent of bread pudding while still delivering the classic French toast flavors. When you wake up, pop the casserole in the oven, warm the maple butter, and breakfast is ready.
Use whichever panettone your family prefers. Some varieties are more citrus-forward or include cream fillings; this recipe works best with a classic, slightly sweet panettone with a light, brioche-like crumb. If your loaf includes a stronger citrus flavor, you can omit the orange zest in the maple butter.
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.
Author: Amanda Biddle
Prep Time: 2 hours 15 minutes
Cook Time: 45 minutes
Total Time: 3 hours
Servings: 6
Ingredients
French Toast
- 2 cups whole milk or half-and-half
- 6 large eggs
- 2 tablespoons light brown sugar, lightly packed*
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 pound panettone, quartered and cut into ten 1-inch slices, dark crusts removed (you might not use the entire loaf)
- 1/2 cup sliced almonds (optional)
Orange Maple Butter
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon orange zest
Instructions
Prepare the French Toast
- Butter a 13 x 9 x 2-inch baking dish generously so the French toast won’t stick. Arrange the panettone slices in the dish, overlapping as needed to fit.
- In a large bowl, whisk together the milk or half-and-half, eggs, brown sugar, cinnamon, vanilla extract, and a pinch of salt. Pour the egg mixture evenly over the panettone, gently pressing the slices so they absorb the custard.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight (about 8 hours). This resting time allows the custard to fully soak into the bread.
- When ready to bake, preheat the oven to 350°F (175°C) and place a rack in the middle position. If using, sprinkle the sliced almonds over the casserole. Lightly spray a piece of foil with cooking spray, cover the dish, and set the dish on a baking sheet to catch any drips.
- Bake covered for 25 minutes. Remove the foil and continue to bake 15–20 minutes more, until the center is hot, the custard is set, and the top is puffed. Let the casserole stand 5 minutes before dusting with powdered sugar and serving with Orange Maple Butter drizzled on top.
Make the Orange Maple Butter
- Warm the maple syrup in a small saucepan over low heat. Remove from heat and whisk in the orange zest and the pieces of butter until the butter is fully melted and the sauce is smooth.
- Keep the maple butter warm until ready to serve. For an optional adult twist, stir 1–2 teaspoons of orange liqueur (such as Grand Marnier) into the warm maple butter just before serving.
Notes
*Sweetness: The panettone used here is quite sweet, so only 2 tablespoons of brown sugar are included in the custard. If your panettone is less sweet, or if you prefer a sweeter dish, increase the brown sugar to 1/4 cup. Keep in mind the Orange Maple Butter adds additional sweetness when served.
Make-ahead: The recipe is ideal for holiday mornings because it can be assembled the night before and baked fresh that morning.
Nutrition Estimate
Nutrition information is an estimate and should be used as a guideline only.
Calories: 1064 kcal | Carbohydrates: 98 g | Protein: 28 g | Fat: 63 g | Saturated Fat: 32 g
Cholesterol: 493 mg | Sodium: 802 mg | Potassium: 320 mg | Fiber: 1 g | Sugar: 24 g
Vitamin A: 2170 IU | Vitamin C: 0.4 mg | Calcium: 275 mg | Iron: 2.8 mg
Serve slices warm with a dusting of powdered sugar and a generous drizzle of Orange Maple Butter. Fresh fruit, whipped cream, or a scoop of mascarpone make lovely accompaniments.
About our recipes
These recipes use U.S. customary measurements and have not been specifically adapted for high-altitude baking. Adjust timing and temperatures as needed for your oven and elevation.