Panettone French Toast Casserole
By Lidey HeuckPublished on December 15, 2025
Time
Time: 1½ hours, plus 1 hour chilling
Yield
Serve 8 to 10
Ingredients
Before You Begin
Loaves of panettone vary significantly in shape and size. For 2 pounds of bread, you may need to use part of a large panettone or multiple small ones. Freshly ground nutmeg brings a wonderful aroma to the casserole, but preground is also fine. If desired, use orange juice in place of the Grand Marnier, or omit it entirely.
Instructions
- Adjust oven rack to middle position and heat to 300 degrees. Halve 1 loaf panettone crosswise. Cut each half crosswise into 1-inch-thick slices. Spread panettone slices evenly on rimmed baking sheet and toast until slices are dried out and lightly toasted, 10 to 20 minutes, rotating pan halfway through baking. Set aside to cool.
- Meanwhile, whisk 1½ cups whole milk, 1 cup heavy cream, 8 large eggs, ¼ cup sugar, ¼ cup Grand Marnier (if using), 2 tablespoons melted unsalted butter, 1 tablespoon orange zest, 2 teaspoons vanilla extract, 1½ teaspoons kosher salt, and ½ teaspoon freshly grated nutmeg in large bowl until smooth.
- Grease 9 by 13-inch baking dish with remaining 1 tablespoon melted butter. Add panettone to prepared dish and spread into even layer. Pour custard mixture over panettone and press gently to submerge bread in custard. Refrigerate until the custard no longer pools when you tilt the pan, about 1 hour. (Casserole can be covered and refrigerated for up to 12 hours.)
- Twenty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Bake, uncovered, until panettone is puffed and golden brown, 30 to 35 minutes. Let cool 10 minutes. Cut into squares and serve hot. Drizzle slices with extra heavy cream and maple syrup and sprinkle with extra orange zest as desired. Serve.
Time
Time: 1½ hours, plus 1 hour chillingYield
Serve 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
French toast is hard to serve a crowd. A baked French toast casserole is the perfect solution. It shares all the custardy goodness of individual slices, but much of the work can be done ahead, and everyone can be served at the same time. Here, panettone, Italy’s famous enriched bread that’s speckled with dried fruit, turns the casserole into something extra-special. To dry out the bread so that it can absorb maximum custard, we slice it and toast it in the oven. For a rich, luscious custard, we use eight eggs and both whole milk and heavy cream. An optional splash of Grand Marnier brings warm orange notes that elevate the dish’s flavor. We love the French toast drizzled with cream and maple syrup.
Before You Begin
Loaves of panettone vary significantly in shape and size. For 2 pounds of bread, you may need to use part of a large panettone or multiple small ones. Freshly ground nutmeg brings a wonderful aroma to the casserole, but preground is also fine. If desired, use orange juice in place of the Grand Marnier, or omit it entirely.
Instructions
- Adjust oven rack to middle position and heat to 300 degrees. Halve 1 loaf panettone crosswise. Cut each half crosswise into 1-inch-thick slices. Spread panettone slices evenly on rimmed baking sheet and toast until slices are dried out and lightly toasted, 10 to 20 minutes, rotating pan halfway through baking. Set aside to cool.
- Meanwhile, whisk 1½ cups whole milk, 1 cup heavy cream, 8 large eggs, ¼ cup sugar, ¼ cup Grand Marnier (if using), 2 tablespoons melted unsalted butter, 1 tablespoon orange zest, 2 teaspoons vanilla extract, 1½ teaspoons kosher salt, and ½ teaspoon freshly grated nutmeg in large bowl until smooth.
- Grease 9 by 13-inch baking dish with remaining 1 tablespoon melted butter. Add panettone to prepared dish and spread into even layer. Pour custard mixture over panettone and press gently to submerge bread in custard. Refrigerate until the custard no longer pools when you tilt the pan, about 1 hour. (Casserole can be covered and refrigerated for up to 12 hours.)
- Twenty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Bake, uncovered, until panettone is puffed and golden brown, 30 to 35 minutes. Let cool 10 minutes. Cut into squares and serve hot. Drizzle slices with extra heavy cream and maple syrup and sprinkle with extra orange zest as desired. Serve.
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