Wednesday, January 15, 2014

Eggnog Panettone French Toast Bake

Eggnog Panettone French Toast Bake
Someone at Hubby's work gave him a Panettone for Xmas and told him that they make great French toasts. Excellent. I love French toast! I just don't like making them for more than 2 people since there's always someone who'll get cold or overcooked French toast from staying in the warmer too long. That being said, I wanted to make a baked French toast casserole thing with this instead of the traditional sliced breads.

Man, I really liked this. Hubby not so much but he almost never likes French toast anyway so that doesn't count. I only used half of our loaf so I'll have to make this again or find something else to cook using the Panettone. Hmmm...

Eggnog Panettone French Toast Bake
(serves 6)

  • 1 lb panettone, cubed
  • 2 cups eggnog
  • 6 eggs
  • 2 Tbsps sugar
  • 2 Tbsps packed brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup raisins

  1. Grease a 8" x 8" square pan and an aluminum foil that you'll be covering the dish with with butter. Set both aside.
  2. In a large mixing bowl, whisk together all the ingredients except the panettone, until combined. Toss in panettone, making sure all of the cubes are soaking up the custard mixture.
  3. Pour into the greased pan and cover with the greased aluminum foil. Set in the fridge overnight.
  4. Take the pan out of the fridge and let it warm up for half hour before baking. 
  5. Preheat oven to 350F.
  6. Bake for 20 minutes with the foil on. Take the foil off and then bake for another 25-30 minutes, until the middle is cooked through.
  7. Serve with bacon and warm maple syrup.