Breakfast & Brunchcookingwithjanica5.0
Eggnog French Toast Bake with Panettone & Brioche
This overnight breakfast casserole with brioche and panettone is perfect for Christmas morning.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Cut the panettone and Brioche into 1/2" cubes.
2
Place cut bread into a greased 9x9 baking dish.
3
In a large bowl, add the eggs, eggnog, sugar, nutmeg, cinnamon, salt, and vanilla. Whisk together until thoroughly combined.
Eggs7Eggnog2 Cups
4
Pour eggnog mixture evenly over the Panettone and Brioche. Cover and refrigerate overnight, up to ⏱️ 12 hours.
Eggnog2 Cups
5
When ready to bake, preheat the oven to 350°.
6
Combine brown sugar and cinnamon in a small bowl.
Brown Sugar4 Tablespoons
7
Uncover french toast and sprinkle brown sugar cinnamon mixture over the top.
Brown Sugar4 Tablespoons
8
Bake uncovered for ⏱️ 45 minutes.
9
Serve immediately.
Nutrition Facts
calories
571 kcal
serving Size
1 serving
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