Panettone French Toast Bake with Crumb Topping
This Panettone French Toast Bake features dried fruit- and citrus-studded panettone bread, maple syrup, and a crumb cake topping. There’s no overnight soaking or french toast flipping required for this special breakfast or brunch dish. Perfect for the holiday season!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
For the french toast:
- 4 eggs
- 1 cup milk (your preferred variety)
- 1/2 cup maple syrup
- 1/2 tsp ground cinnamon
- 16 oz Panettone, cut into approximate 1" cubes
For the crumb topping:
- 1/3 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup butter, melted (4 tbsp)
- 2/3 cup plus 1 tbsp all-purpose flour
- Confectioners' sugar for serving
In a mixing bowl, whisk together eggs, milk, maple syrup, and 1/2 tsp cinnamon.
Cut Panettone into approximately 1" cubes and place in a greased 8"x8" baking dish. Press down on the bread cubes a little bit so they're in an even layer.
Pour egg mixture over top of the Panettone. At this time, preheat oven to 350°F.
To make the crumb topping, whisk together brown sugar and 1/4 tsp ground cinnamon in a bowl. Pour in melted butter and stir. Add flour and combine until the mixture isn't too wet and can be pressed into crumbs.
Scatter crumbs evenly over top of the Panettone french toast bake.
Once oven is heated, bake for 40-45 minutes, or until the Panettone has absorbed the liquid and is set.
Let the french toast bake cool slightly and sprinkle confectioners' sugar over top before serving.
Calories: 413kcal | Carbohydrates: 60.7g | Protein: 9.4g | Fat: 16.9g | Saturated Fat: 9.9g | Cholesterol: 162mg | Sodium: 125mg | Potassium: 135mg | Fiber: 2g | Sugar: 33.6g | Calcium: 6% | Iron: 11%