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Overnight Panettone French Toast Casserole with Orange Custard

Panettone French toast casserole is soaked overnight in a bright orange custard, then baked until the center is set. Its soft, custardy middle and golden top make it a cozy make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling and resting 8 hours 40 minutes
Total Time 9 hours 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened, for greasing
  • 1 loaf (1 lb) panettone cut into 1-inch cubes
  • 8 eggs large
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.33 cup granulated sugar
  • 2 tbsp orange zest finely grated
  • 0.25 cup orange juice
  • 2 tsp vanilla extract
  • 0.5 tsp kosher salt

Equipment

  • 1 9x13 inch baking dish

Method
 

  1. Grease a 9x13-inch baking dish with the softened unsalted butter and arrange the panettone cubes evenly in it.
  2. Whisk the large eggs, whole milk, heavy cream, granulated sugar, finely grated orange zest, orange juice, vanilla extract, and kosher salt in a large bowl until well combined.
  3. Pour the orange custard evenly over the panettone and gently press the cubes down so they absorb the custard.
  4. Cover the dish and refrigerate for at least 8 hours or overnight.
  5. Remove the casserole from the refrigerator and let it stand for 30 minutes while the oven heats to 350°F.
  6. Cover the dish with foil and bake for 30 minutes, then uncover and bake for 20 to 30 minutes, until the center is set and reaches 160°F.
  7. Rest the casserole for 10 minutes before serving.

Notes

For the best custardy texture, press the panettone gently into the custard before chilling. Refrigerate leftovers for up to 3 days; freezing is suitable. For a dairy-free variation, use dairy-free butter, milk, and cream.