This simple to make Panettone French Toast Bake is a make ahead recipe and the perfect, delicious recipe for Christmas morning!
Hiya everyone, hope you are doing well. Christmas is nearly here, so today I’m sharing the most amazing festive breakfast recipe in this Panettone French Toast Bake.
It’s a really simple recipe and easy to make, yet delivers the most amazing, crisp, soft, sweet and flavour filled recipe. I don’t know why I haven’t used Panettone in a French Toast Bake before because it’s so awesome!!
This past weekend was crazy busy for us, but we managed to go and buy our Christmas tree and on Sunday we decorated it. I went with sentimental baubles this year with no tinsel and white lights. Simple, but so pretty.
My mum buys me a Disney bauble every year and I love collecting them, a lot of them are from Alice in Wonderland, but I have a couple of others including one of Elsa! My husband bought me the everlasting rose from Beauty and the Beast last year too.
In years gone by, I had a theme for my tree and usually bought new colours each year, but I got bored of that. It was just excessive and there was no point. It didn’t really mean much, whereas by using all the baubles I’ve collected over the years, I feel like it means a lot more.
What do you do for your tree? Themed or sentimental? I’d love to know!
Now, do you want to know how easy this Panettone French Toast Bake is to make?
6 ingredients are all you need to make this delicious recipe and the hardest bit is leaving it overnight before you bake it!
All you have to do is cube 2/3 of a loaf of Panettone, place the cubes into an 8×8 inch square pan and then mix eggs, milk and spices together before pouring that over the bread. Leave it overnight to soak up all that flavour, then pop it in the oven in the morning.
Bake until golden, then serve warm with maple syrup or caramel sauce. That’s it! Gosh, I love an easy recipe, especially around Christmas as it’s so busy! This week is going to follow on from a busy weekend and be crazy, so I need quick, delicious recipes!
This French Toast Bake will keep in the fridge for 3-4 days too, so you can have days where breakfast takes no thought and is ready after reheating a slice, win win!
If you love this French Toast Bake, check out my other ones here!
Panettone French Toast Bake
Ingredients
- 2/3 loaf of Panettone (around 480g), my loaf was 720g, so as long as you have anywhere from 420-480g of panettone, this recipe will work!
- 4 large eggs
- 2 cups (480ml) whole milk
- 3/4 tsp ground cinnamon
- Pinch each of ground nutmeg and cloves
- 2-3 tbsp light brown sugar, to sprinkle on top
- Maple syrup to serve, optional
Instructions
- No need to preheat the oven yet, this needs to soak overnight. Slice your Panettone into cubes which are around 1 inch square. Spray an 8×8 inch square pan with cooking spray and place the cubes of Panettone into the prepared pan.
- Place the eggs, milk and spices into a large jug and whisk until there are no lumps of egg. Pour slowly over all of the Panettone cubes, then cover loosely with cling film and leave overnight, or for at least 8 hours
- After 8 hours, preheat the oven to 180C/350F and sprinkle the light brown sugar over the top of the Panettone mixture. Place in the oven for 25-30 minutes, until golden and the middle is just set. If you give the pan a little shake, the whole thing should wobble as a whole and it should not be runny.
- Leave to cool for 20-30 minutes, before serving warm with maple syrup.
- Panettone French Toast Bake will keep covered, in the fridge, for 4 days. Best served warm. To reheat, place a slice in the microwave and heat for 30 seconds – 1 minute.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
