Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
This make ahead breakfast is fantastic for the weekend!
Course: Breakfast, brunch
Cuisine: American, Italian
Keyword: breakfast casserole, French toast casserole
Servings: 12
Calories: 6975 kcal
Author: Kellie
  • 1 1- pound loaf Panettone bread sliced into 1/2 inch slices
  • 2 cups low-fat milk
  • 1 1/2 cups Eggnog
  • 7 eggs
  • 1/2 tsp kosher salt
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 16 ounces cream cheese softened
  • 2 tablespoons turbinado sugar
  1. Preheat oven to 350 degrees.
  2. Arrange half the bread in a 13 x 9 inch baking dish coated with cooking spray. 

  3. Whisk together the milk, eggnog, salt and 5 eggs until well blended. Pour half the egg mixture over the bread. Set aside.

  4. In a blender, combine the remaining eggs, sugar, vanilla and cream cheese until smooth. 

  5. Spread the mixture evenly over the bread in the baking dish. 

  6. Top with the remaining bread and pour the egg mixture over the entire casserole. 

  7. Sprinkle the top with the turbinado sugar and bake for 50-55 minutes. Allow to rest for 10 minutes before serving. Dust with powdered sugar, if desired.

Recipe Notes

Casserole can be assembled the night before and stored in the refrigerator wrapped tightly with plastic wrap. 

Remove the plastic wrap before baking.

Nutrition Facts
Amount Per Serving
Calories 6975 Calories from Fat 3753
% Daily Value*
Fat 417g642%
Saturated Fat 229g1431%
Cholesterol 3458mg1153%
Sodium 7632mg332%
Potassium 2340mg67%
Carbohydrates 614g205%
Sugar 195g217%
Protein 201g402%
Vitamin A 16795IU336%
Vitamin C 6.7mg8%
Calcium 2197mg220%
Iron 16.9mg94%
* Percent Daily Values are based on a 2000 calorie diet.