Get a head start on a special holiday breakfast with this easy Overnight Panettone French Toast. It’s as simple as whisking a quick custard and pouring it over thick slices of flavored panettone. My panettone included raisins and candied orange, so I made a spiced orange maple syrup to drizzle on top. Delicious!

Make-ahead breakfasts are a lifesaver on busy mornings, and they’re especially useful during the holidays. Overnight French toast bakes are a terrific option when you want a warm, impressive breakfast with minimal morning effort.

In past recipes I’ve used sturdier loaves, but this version highlights panettone’s soft, enriched crumb. Panettone is a sweet Italian bread from Milan, similar to brioche in texture, and it makes an excellent foundation for French toast and bread pudding.

What is panettone?

Panettone is a yeasted, enriched sweet bread traditionally flavored with candied citrus and raisins or sultanas. It’s often compared to brioche because of its tender, buttery crumb, and that makes it ideal for soaking in a custard and baking into French toast.

Where to buy panettone

Panettone is widely available during the holidays: grocery stores, specialty shops, and seasonal displays. They come in various sizes, including single-serve portions. For a baked French toast for a family, choose a larger loaf — around 26 ounces works well and provides enough slices to fill a 13 x 9″ pan.

Choosing the best panettone

Look for a loaf made with butter and eggs and a short, real-ingredient list. The classic versions with candied orange peel and raisins are perfect for this recipe. If you use a flavored panettone such as chocolate, almond, or hazelnut, consider small adjustments: add chocolate chips for a chocolate-orange pairing, slivered almonds for an almond loaf, or a touch of almond extract in the custard for added depth.

How to cut panettone for French toast

Remove the panettone from its box and any paper liners. Slice the loaf in half top-to-bottom, then trim a thin slice from the bottom and a slightly thicker slice from the top to expose the inner crumb. Cut generous 1″ slices and then halve those slices so the pieces fit neatly in your baking dish. Arrange the pieces in a single layer, overlapping as needed to fill the pan.

Making the custard

The custard is simple: eggs, vanilla, salt, and milk. Whole milk gives a pleasing richness without needing heavy cream, though 2% also works. I skip adding sugar to the custard because panettone is already sweet; instead I like to add a sprinkle of raw sugar on top for texture and reserve additional sweetness for the syrup or powdered sugar at serving.

Soaking the bread

Pour the custard slowly and evenly over the arranged panettone, making sure each piece is fully moistened. Press gently only if necessary — panettone’s crumb is delicate when wet, and pressing too hard can compress it. Cover and refrigerate for at least two hours or overnight for best results.

Can I make it the same day?

Yes. If you’re short on time, allow the panettone to soak at least an hour or two. Alternatively, dip individual slices in the custard and pan-fry them for classic French toast. The recipe is flexible based on your schedule.

Spiced orange maple syrup

To complement the candied citrus in the panettone, make a simple orange-spiced maple syrup. Peel a thin strip of orange rind with a vegetable peeler, stud it with two whole cloves, and add it to 1/2 cup maple syrup with a cinnamon stick and a few allspice berries. Warm to a simmer and let it infuse for 3–5 minutes. You can use it immediately for a mild flavor or let it cool and steep overnight in the refrigerator for a stronger infusion. Reheat before serving if chilled.

Baking the french toast

Remove the baking dish from the refrigerator about 30 minutes before baking to let it come closer to room temperature. Preheat the oven to 350°F. Sprinkle the top with raw sugar if desired and bake 30–35 minutes, until the custard is set, puffed, and the top is golden in spots. Serve plain, dusted with powdered sugar, or drizzled with the warm orange-spiced maple syrup.

This Overnight Panettone French Toast is a simple yet special holiday breakfast. The sweet, fruity bread soaks up the custard beautifully, and the orange-spiced syrup elevates the citrus notes already in the panettone. It’s an easy, crowd-pleasing dish that frees up your morning so you can enjoy time with family.

Overnight Panettone French Toast

Yield:
6-8 Servings

Prep Time:
15 minutes

Cook Time:
35 minutes

Additional Time:
6 hours

Total Time:
6 hours 50 minutes

Mix a quick custard, pour over thick panettone slices, let soak, then bake. Finish with an orange-spiced maple syrup for a festive breakfast.

Ingredients

For the French toast:

• 1 (26 ounce) loaf panettone
• 6 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 cups whole milk
• raw sugar for topping

For the orange spiced maple syrup:

• 1/2 cup maple syrup
• 1 (4″ strip) orange rind
• 2 whole cloves
• 3 allspice berries
• 1 cinnamon stick

Instructions

1. Butter a 13 x 9″ baking dish and set aside.

Prepare the French toast:

1. Remove panettone from its box and peel off any baking paper.
2. Slice the panettone in half top to bottom. Trim a thin slice from the bottom and a slightly thicker slice from the top to expose the inner crumb.
3. Cut 1″ slices and halve them if needed to fit the pan. Layer the pieces in the baking dish, overlapping as necessary.
4. In a large bowl, whisk the eggs, vanilla, and salt until combined. Add milk and whisk until smooth.
5. Pour the custard slowly over the bread, making sure every piece is soaked. Press gently only if necessary.
6. Cover and refrigerate for at least 2 hours or overnight.

Make the syrup:

1. Stud the orange rind with cloves. Combine the rind, cloves, allspice, cinnamon stick, and maple syrup in a small saucepan. Bring to a simmer and simmer 3–5 minutes. Remove from heat. Use immediately for a mild flavor or cool and refrigerate with the spices for a stronger infusion; remove spices before serving.

Baking the French toast:

1. Remove the baking dish from the fridge about 30 minutes before baking and sprinkle the top with raw sugar if desired.
2. Preheat the oven to 350°F (175°C).
3. Bake 30–35 minutes until the custard is set, puffed, and the top is golden in spots.
4. Remove from oven and serve plain, dusted with powdered sugar, or drizzled with warm orange-spiced maple syrup.

Notes

*No sugar is added to the custard because panettone already provides sweetness. Add sweetness at the table with syrup or powdered sugar to suit individual tastes.

*A sprinkle of raw sugar on top gives a pleasant crunch but can be omitted.

*Avoid pressing the soaked bread too firmly; the crumb is delicate once wet.

*If you prefer more syrup, double or triple the maple syrup and adjust spices to taste.

*Syrup flavor intensifies the longer it infuses. For a stronger orange-spice taste, refrigerate the syrup with the orange and spices overnight and remove them before reheating and serving.