Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Panettone French Toast Casserole Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 1, 2020 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 25 mins Total Time: 2 hrs 40 mins Servings: 8 Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven. Ingredients 1 ¼ pounds panettone, halved horizontally, then cut into ¾-inch thick slices 8 large eggs 2 cups whole milk 1 teaspoon pure vanilla extract 1 teaspoon kosher salt ¼ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg Confectioners' sugar and maple syrup, for serving Directions Arrange bread in overlapping layers in a 2 1/2-to 3-quart baking dish. In a large bowl, whisk together eggs, milk, vanilla, salt, cinnamon, and nutmeg until thoroughly combined. Pour egg mixture evenly over bread; press with palms to fully submerge. Cover and let stand at room temperature 1 hour. Preheat oven to 350 degrees. Bake until puffed, golden brown on top, and set, 45 to 50 minutes (if browning too quickly, tent with foil). Let stand 10 minutes, then serve, dusted with confectioners' sugar and drizzled with maple syrup. Cook's Notes Casserole can be assembled up to 1 day in advance and stored, covered, in refrigerator. Remove from refrigerator 30 minutes before baking. Rate It PRINT