Panetonne French Toast Casserole

Every Christmas we get a Panetonne, either as a gift or buy one on our own. Every year I love it but also realize how huge the loaf is. If you have never had a Panetonne, it is an Italian cake filled with citrus and raisins. It is buttery and soft and yummy. Usually I just slice a piece and toast it lightly to heat it up before eating it with a cup of coffee.

This year I decided to try something different. Panetonne French Toast Casserole! This is a tasty way to use up your Panetonne. I also read somewhere that you can freeze leftover Panetonne and use it for French toast throughout the year.

My favorite part of the Panetonne has to be the crust. As a kid, I would save this part for last. Depending on which brand of Panetonne you buy, there are different ratios of citrus peels and raisins and sometimes the bread is butterier, (wait is this a word?). I tend to like the ones found just in bags and not in boxes. (Yes I was gifted this on this year so it is in a box.) I guess if you can’t find Panetonne in your grocery store, then try some raisin bread instead.

For this recipe, I only used 1/4 of the loaf as I didn’t want to make too much. Cut up the bread into small pieces and place into your baking tray.

I only filled up a thin layer of bread, only about 1/2 way.

Mix together milk and eggs in bowl. If you like more custard then double the amount of eggs and milk.

To this, you can add some spices like cinnamon and vanilla.

Pour over your bread. Allow to soak and toss lightly.

Bake in your oven for about 30-40 min. Enjoy drizzled with some maple syrup.

Panetonne French Toast Casserole

  • 1/4 of a Panetonne Loaf
  • 2 eggs
  • 1/2 cup of milk
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract

Preheat the oven to 375 Degrees. Cut the Panetonne into bit sized pieces. Mix together the eggs, milk, vanilla extract and cinnamon. Pour over the Panetonne and lightly toss to cover each piece.

Bake in your oven for 30-40 minutes until the top is golden and the eggs are cooked.

Serve with maple syrup. Enjoy!

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