Eggnog French Toast Casserole
A great way to use up a Panettone, to make a great morning treat.
Ingredients
- 800 g Panettone 10-12 cups
- 3 cups Eggnog
- 8 large Eggs
- 1 tablespoon Vanilla Paste
- 1 teaspoon Cinnamon
- 1 teaspoon Orange Zest
- ¼ cup Chocolate Chips
- ¾ cup Fresh Cranberries
Instructions
- This recipe is great to make the night before, but can be prepared a few hours before baking. Follow the instructions accordingly.
- Take your Panettone and cut it into 1-inch cubes. Place it into a greased 9"x13" or large oval baking tray.
- In a large bowl, whisk together the Eggnog, cracked eggs, orange zest, cinnamon, and vanilla. Mix until smooth.
- Evenly pour the egg mixture over the cubed Panettone in the dish. Slightly press the cubes down into the custard mixture to help them soak up some of the liquid.
- Sprinkle the fresh cranberries and chocolate chips on top of the soaked Panettone.
- If making it the night before, cover the prepared dish with plastic wrap, and refrigerate for up to 12 hours. If baking it off the same day, leave the prepared casserole at room temperature for 1 hour.
- When ready to bake, preheat the oven to 350F. Remove any plastic wrap or cover from the casserole. Bake uncovered for 45-50 minutes. It will be ready when the custard has set in the center of the dish.
- Remove from the oven and let it rest for 10 minutes before serving.
Video
Nutrition
Calories: 839kcalCarbohydrates: 79gProtein: 30gFat: 45gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 551mgSodium: 774mgPotassium: 356mgFiber: 1gSugar: 15gVitamin A: 1778IUVitamin C: 4mgCalcium: 288mgIron: 3mg
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