Overnight Panettone French Toast Casserole

There’s something about the scent of cinnamon, vanilla, and golden panettone baking in the oven that makes a chilly morning feel instantly warmer. This Panettone French Toast Casserole has quickly become a holiday favorite in our home — it's rich, fluffy, and just indulgent enough to feel like a celebration. And the best part? You can prep it the night before and simply pop it in the oven the next morning while you get yourself ready.

Whether you're hosting brunch, feeding a holiday crowd, or just want to use up that panettone lingering on your counter, this recipe is a guaranteed crowd-pleaser.

I like to serve this for holiday brunches like Christmas or Easter, but it makes a great hands off brunch recipe for any day.  Everything is prepped the night before, leaving you free to attend to other things the morning of and you simply slip this into the oven to bake.

LOOK HOW BEAUTIFUL THIS PANETTONE CAME - ALL WRAPPED UP

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Simple ingredients and Panettone is relatively easy to find around Christmas and Easter.  
Substitute Challah during other times of the year when Panettone is not as readily available, although you can usually purchase it online as well.

YOU CAN SEE THE VANILLA FLECKS & SPECKLES OF NUTMEG IN THIS CUSTARD

This flavorful custard is what's going to soak into that buttery panettone as you tuck it in the the night,

ASSEMBLED & READY TO POUR THAT CUSTARD OVER AND REST IN THE FRIDGE

Serve with fresh fruit and coffee and you've got yourself a brunch worth remembering. Or serve with my Coddled Eggs or a great Frittata. Whether you're celebrating Easter morning, ringing in the New Year, or just treating yourself on a slow weekday morning, this panettone casserole brings warmth and joy to the table — no stress, no fuss, just flavor.

SERIOUSLY!!!

Pair this casserole with fresh fruit salad, a springy green salad, and maybe some mimosas (or mocktails!). Garnish the dish with vibrant hued berries or edible flowers for that extra Easter brunch flair. Bonus: it tastes just as amazing at room temp, making it perfect for a laid-back buffet table.

Overnight Panettone French Toast Casserole
Serves: 8-10
Prep Time: 15 minutes
Chill Time: Overnight (optional)
Cook Time: 45 minutes


Ingredients:
1 (1 lb) panettone, cut into 1-inch cubes, or triangular type shapes (as in video)
6 large eggs
2 cups unsweetened coconut milk
1/2 cup full fat coconut milk (Typically canned)
1/4 cup coconut sugar or allulose (a zero calorie sweetener)
1 heaping teaspoon vanilla paste
1 teaspoon cinnamon
1/4 teaspoon nutmeg, (preferably freshly grated)
Pinch of sea salt
Powdered sugar, maple syrup, or whipped cream for serving

Instructions:
Grease a 9x13-inch baking dish (or oblong baking dish as I did) with butter or nonstick spray. Add the cubed panettone to the dish in an even layer.

In a large mixing bowl, whisk together the eggs, coconut milks, coconut sugar, vanilla, cinnamon, nutmeg, and salt.

Pour the custard mixture evenly over the panettone. Gently press the bread down to help it absorb the liquid.

Cover and refrigerate overnight (or for at least 4 hours) to let the bread soak up all the goodness. You can also bake it right away, but the texture is better if it sits.

When ready to bake, preheat your oven to 350°F (175°C). Uncover the casserole and bake for 40–45 minutes, or until the top is golden and the center is set.

​Cool slightly before dusting with powdered sugar and serving with a generous drizzle of maple syrup or berries.