Panettone French Toast Casserole Recipe

directions

Preheat the oven to 350 degrees F.

Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 3/4-inch thick round slices (reserve the top piece for toast), and then into one inch cubes.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.

In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed.

Pour the custard mixture over the panettone. Cover pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes.

Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown.

Lightly dust with the powdered sugar and decorate the top with dollops of mascarpone cheese. Serve warm with maple syrup on the side.

nutrition data

506 calories, 28 grams fat, 49 grams carbohydrates, 15 grams protein per serving.

reviews & comments

Dee April 15, 2017

Can this casserole be partially cook the night before?
- CDKitchen Reply:
  
  Partially cooked? I wouldn't. It would probably turn out terribly mushy. You could probably assemble it the night before and then bake it in the morning. But we haven't tested that method with this particular recipe.

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