Name: Panettone French Toast Casserole
Prep time: 20 min
Cook time: 70 min
Total time: 465 min
Ingredients: Unsalted butter, for greasing the dish; 1 large panettone (about 2 pounds); 1 1/2 cups cherry jam; 8 ounces cream cheese, at room temperature; 3 1/2 cups half-and-half; 6 large eggs; 1/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1/2 cup blanched sliced almonds; Confectioners’ sugar, for dusting

This Panettone French Toast Casserole is the breakfast upgrade your holiday mornings need! It’s indulgent, sweet, and delightfully easy to prepare. Imagine creamy custard-soaked panettone, bursts of cherry jam, swirls of cream cheese, and a crunchy almond topping—all baked to perfection. The best part? It’s an overnight French toast casserole with panettone, so you get to set it up the day before and wake up to a no-fuss gourmet breakfast.

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If you’ve got a hectic morning ahead, this dish is your savior. All the prep work is done the night before, allowing you to relax while your kitchen fills with the heavenly aroma of baking panettone. Trust me, after one bite, you’ll count this as one of your best panettone recipes.

Why This Panettone French Toast Casserole Is a Game-Changer

Overnight convenience: Prep the night before, bake in the morning—zero rush.
Minimal work: No standing over a griddle flipping French toast. Just “set it and forget it.”
High flavor, no fuss: Panettone’s pre-packed fruity goodness does all the hard work.
Perfect for gatherings: Serves 10-12 people and looks as impressive as it tastes.
Customizable: Switch out the jam, nuts, or cream cheese for endless flavor options.

Equipment You’ll Need for This Panettone Breakfast Bake

Here’s what you need to whip up this silky, custardy breakfast bake:

Casserole dish: A 2 1/2 to 3-quart dish is perfect—it gives the layers plenty of room to soak up the custard.
Whisk: Essential for blending the custard ingredients smoothly.
Mixing bowls: One large bowl for custard and smaller ones for prepping ingredients.
Aluminum foil: To cover the dish if it starts browning too quickly while baking.

Quick tip: Always grease your casserole dish generously with butter. It adds flavor and ensures easy serving later.

Simple Ingredients for Panettone French Toast Casserole

You’ll only need a handful of ingredients to make this decadent dish:

Panettone: The star of the show—its soft texture and sweet spices make the perfect base.
Cream cheese: Room temperature is key for easy spreading and creamy pockets in every bite.
Cherry jam: Adds a subtle tang and balances the sweetness. Raspberry works great too!
Almonds: Blanched and sliced for a toasted crunch on top.

Pro tip: If your panettone seems a little stale, don’t panic! Slightly dry bread soaks up custard even better.

Panettone French Toast Casserole Recipe Details

Servings: 10 to 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 7 hours 45 minutes

Panettone French Toast Casserole Ingredients

Unsalted butter, for greasing the dish
1 large panettone (about 2 pounds)
1 1/2 cups cherry jam
8 ounces cream cheese, at room temperature
3 1/2 cups half-and-half
6 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup blanched sliced almonds
Confectioners’ sugar, for dusting

How to Make Panettone French Toast Casserole

Grease a 2 1/2- to 3-quart casserole dish generously with butter.
Slice the panettone into 1-inch-thick pieces (around 5-6 slices). If needed, cut one slice in half for even layers.
Spread cherry jam on half the slices and cream cheese on the other half, then press them together to form “sandwiches.”
Cut the sandwiches into 1-inch squares and scatter them randomly into the prepared dish. They don’t need to look perfect!
In a large bowl, whisk together half-and-half, eggs, granulated sugar, vanilla, cinnamon, and salt. Pour this custard evenly over the panettone pieces.
Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap, press down gently on the casserole, and sprinkle almonds on top.
Bake for about 1 hour 10 minutes or until the custard is set and the top is golden. If browning happens too fast, cover lightly with foil.
Let the casserole cool for 20 minutes before dusting with confectioners’ sugar and serving warm.

Jake’s Tips for the Best Panettone French Toast Casserole

Make ahead: Prep it the night before for ultimate ease.
Custom jams: Don’t have cherry? Try apricot, raspberry, or even marmalade.
Storage: Leftovers can be refrigerated for up to three days. Reheat slices in the oven at 300°F for 10 minutes.
Prevent sogginess: Use slightly stale panettone for better texture.
Nut-free option: Skip almonds or swap them with crumbly streusel topping.

Easy Panettone French Toast Casserole Variations

Chocolate lover’s twist: Swap cherry jam for chocolate hazelnut spread.
Savory option: Skip the jam and add grated Gruyère cheese and ham instead.
Berry burst: Layer mixed berries with the custard for pops of freshness.
Pecan praline: Substitute almonds with chopped pecans and a sprinkle of brown sugar.

Panettone French Toast Casserole FAQs

Can I use a different type of bread?

Yes! While panettone gives the best flavor, brioche or challah works as a backup for this easy panettone French toast casserole.

Can I freeze this casserole?

You can bake, cool, and freeze it in portions. Reheat straight from the freezer at 325°F for 20 minutes.

How do I know the custard is set?

Gently touch the center of the casserole—it should feel firm, not jiggly.

Can this recipe be halved?

Absolutely! Use a smaller baking dish and halve all the ingredients for a smaller crowd.

Excited to try this? Tackle your mornings smarter with rich, indulgent breakfasts like this Panettone French Toast Casserole. Share your shortcut tips or your favorite jam flavor in the comments below!