This make ahead breakfast is fantastic for the weekend!
Prep Time15 minutesmins
Cook Time50 minutesmins
10 minutesmins
Total Time1 hourhr5 minutesmins
Course: Breakfast, brunch
Cuisine: American, Italian
Keyword: breakfast casserole, French toast casserole
Servings: 12
Calories: 584kcal
Author: Kellie
Cost: $10
Equipment
1 mixing bowl
1 baking dish
Ingredients
1 1-poundloaf Panettone bread sliced into 1/2 inch slices
2cupslow-fat milk
1 1/2cupsEggnog
7eggs
1/2tspkosher salt
1/2cupsugar
1tablespoonvanilla extract
16ouncescream cheese softened
2tablespoonsturbinado sugar
Instructions
Preheat oven to 350 degrees.
Arrange half the bread in a 13 x 9 inch baking dish coated with cooking spray.
Whisk together the milk, eggnog, salt and 5 eggs until well blended. Pour half the egg mixture over the bread. Set aside.
In a blender, combine the remaining eggs, sugar, vanilla and cream cheese until smooth.
Spread the mixture evenly over the bread in the baking dish.
Top with the remaining bread and pour the egg mixture over the entire casserole.
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.
Notes
Casserole can be assembled the night before and stored in the refrigerator wrapped tightly with plastic wrap. Remove the plastic wrap before baking.