Through the years, certain recipes have become synonymous with family holiday celebrations; like Panettone-Eggnog Overnight French Toast for breakfast on New Years morning. I created this delicious spin on classic French toast by combining traditional Italian Panettone bread soaked in a mixture of pastured eggs, creamy organic eggnog (from local Clover Stornetta Farms), bourbon vanilla, and spice. I love that it’s super easy to make, but tastes like you spent hours in the kitchen!
Panettone is a traditional Italian holiday sweet bread infused with candied orange, citron, lemon zest, and raisins. It is widely available in specialty stores (including Trader Joe’s) during the holidays, and comes wrapped in a cylindrical box. It has a lovely aroma and texture that pairs perfectly with spiced eggnog in this festive recipe.
Plan to prepare and refrigerate this casserole the night before New Years so the bread has time to absorb all the liquid goodness. In the morning, simply pop it in the oven and bake to puffed perfection as you relax and enjoy the parades on TV. Serve it warm from the oven with a generous drizzle of real maple syrup for an entree course that will dazzle guests and become an instant family favorite.
A word of warning: this recipe does not skimp on calories, but it is absolutely worthy of a holiday splurge.
From my home to yours, may your New Year be filled with good health, abundance, and joy. Mangia!
OVERNIGHT PANETTONE-EGGNOG FRENCH TOAST (serves 6-8)
Printable Recipe: Farminista’s Panettone-Eggnog Overnight French Toast
- 1 loaf Italian Panettone bread
- 6 large eggs, beaten
- 1 ¾ cup eggnog (preferably Clover Stornetta 100% Natural)
- 1 cup non-fat milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Real Maple Syrup
- Butter a ceramic or glass 9X13 inch casserole dish. Cut ¾ of Panettone loaf into thick slices, then cube. Fill buttered baking dish with cubed bread.
- In a separate bowl, combine beaten eggs, eggnog, milk, vanilla, and spices, mixing well. Pour evenly over the bread cubes, saturating the bread. Cover and refrigerate at least 12 hours or overnight.
- In the morning, preheat oven to 350. Remove cover from casserole and bake on center rack for 40-45 minutes, or until puffed and golden. Serve with maple syrup.