December 18, 2012

Overnight Panettone French Toast {Powernap}

Overnight Panettone French Toast

I know I’ve been concentrating a lot on entertaining and homemade gift recipes this month. When I asked about it on Facebook in November you all said they were things you needed this season. You also said you needed some easy make-ahead breakfast recipes for the holidays which is what I am going to talk about today and tomorrow. Today we are starting off with a simple overnight french toast made with that loaf of panettone someone may have just given you the other day. I happen to adore panettone and this is one of the first things I make with a loaf whenever I get my hands on one.  If you’ve only just received one, or are looking for a new way to prepare your favorite sweet loaf, this french toast is a great place to start.

Panettone is a traditional sweet Italian bread filled with dried fruit and spices. Unlike fruit cake, it is very light and airy and is delicious when eaten sliced and toasted with butter or as a dessert with whipped cream or ice cream. To make this recipe you prepare the dish the night before by slicing the bread and leaving it to soak in the fridge in a rich egg custard. The next morning you simply add a little sugar to the top and pop it in the oven! The idea for this is very similar to my blueberry overnight french toast or the strawberries and cream overnight french toast recipe from my book, it is just made with panettone instead. Since it the bread is filled with sweet bits of dried fruit we choose to skip the fruit syrups and stick to serving it with warm maple syrup.

This tasty treat would be perfect for enjoying on Christmas morning or just any night the kids are home on vacation and you need to be prepared to serve them a hot breakfast before a day of skiing or hanging out with guests! Tomorrow I’ll have another great overnight breakfast recipe for you that is egg-based and super delicious.


Overnight Panettone French Toast


1 loaf panettone (about 2 lbs on the box)
6 large eggs
2 ½ cups 1% milk
2 tablespoons granulated sugar
1 tablespoon vanilla extract
½ teaspoon kosher salt


1. Slice the loaf of panettone into about 8 to 10 even sized slices. Generously butter a 13 x 9 baking dish and fit the panettone slices in, allowing them to overlap. You may have to turn some slices sideways to make everything fit snugly – this is fine!

2. Whisk the remaining ingredients together in a large bowl and pour the mixture evenly over the bread in the baking dish. Push the bread down so it soaks up as much of the custard as possible. Cover the baking dish and place it in the fridge to chill for at least 6 hours, or up to 12.

3. Preheat the oven to 350 degrees F and allow the bread and custard to come to room temperature. Then sprinkle the top lightly with some granulated sugar and bake it in the oven for about 40 to 45 minutes, or until the top is golden brown and the french toast is puffed up. Allow to cool for a few minutes before serving with warm maple syrup.

Naptime Notes

Naptime Recipe Serving ideas

This tasty treat appeals to both kids and adults and is even great for entertaining! To dress it up a bit try dusting the top with confectioners’ sugar.

Naptime Stopwatch

20 minutes prep time, 40 minutes cook time

Naptime Reviews

This is always a hit in our house!

More Naptime Recipes


4 Responses to “Overnight Panettone French Toast {Powernap}”

  1. […] follow-up on yesterday’s overnight panettone french toast today I am talking about a favorite make-ahead egg-based breakfast – asparagus and mushroom […]

  2. OrGreenic says:

    does sound like the perfect Christmas morning treat. Thanks for the recipe.

  3. Joseph Torre says:

    Panettone as french toast! Genius! That’s giving authentic Italian food a twist.

  4. Laura Gordon says:

    Even if you just make normal French Toast with the Panettone……it’s AWESOME!