Panettone French Toast Bake with Amaretto Whipped Cream

"Now that it’s the holiday season, the regular breakfast routine just isn’t cutting it anymore. Time to treat yourself and your loved ones, immediate family & friends to a special brunch that will wow them but is very easy to make on your end. It can even be made ahead, you can refrigerate the French Toast overnight or bake it right away. The longer it sits, the creamier the texture will be. Panettone is a staple bread during the holidays found at most stores, and shines in this dish. Happy brunching!"
-- @bakedbybridget
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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 8

Recipe Card

French Toast


  • 2 cups whole milk or half and half
  • 6 large eggs
  • 2 tbsp light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1/4 teaspoon zested orange
  • 2 pounds panettone, cut into 12, 1 inch slices
  • 12 ounces raspberries for topping
  • maple syrup and powdered sugar


  • Step 1

    Grease a 9x13 baking dish. If making to serve immediately, preheat the oven to 375 F.

  • Step 2

    Arrange panettone slices in the dish, overlapping as needed to fit. In a large bowl, whisk together your milk (or half and half), eggs, brown sugar, salt, vanilla extract, orange zest and cinnamon.

  • Step 3

    Pour egg mixture over the panettone slices, gently pressing to absorb. If making ahead, cover baking dish with plastic wrap and refrigerate for two hours, or overnight.

  • Step 4

    When ready to bake, place casserole on center rack of 375 degree oven. Bake uncovered for 25-30 minutes. If it was sitting overnight in fridge, it may need up to 10 minutes more until center is hot and french toast is puffed.

  • Step 5

    Let cool 10 minutes before sprinkling with powdered sugar and serving with raspberries, maple syrup and (optional) amaretto whipped cream.

(Optional) Amaretto Whipped Cream


  • 1 cup whipping cream
  • 3 tbsp amaretto liqueur
  • 1 tbsp granulated sugar