Eggnog-Panettone Overnight French Toast Casserole
Holiday food traditions are a treasured part of our Clover family celebrations, and this recipe for Eggnog-Panettone Overnight French Toast from blogger Karen Pavone at Farminista’s Feast has become a breakfast favorite on New Years morning. It is a heavenly blend of classic Italian Panettone bread which soaks overnight in a mixture of Clover Organic Eggs, Organic Butter, creamy Organic Eggnog, and vanilla.
For those who are unfamiliar with this holiday treat, Panettone is a traditional Italian sweet bread infused with candied orange, citron, lemon zest, and raisins. It is widely available in specialty stores and bakeries during the holidays, and generally comes wrapped in a cylindrical box. It has a lovely aroma and texture that pairs perfectly with our spiced eggnog in this festive French toast recipe.
Plan to prepare and refrigerate this breakfast 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 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’s absolutely worthy of a holiday splurge. From our home to yours, may your New Year be filled with good health, abundance, and joy. Mangia!
Overnight Eggnog-Panettone French Toast (serves 6-8)
- 1 : 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.
- 2 : 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.
- 3 : 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.