Finally, a delicious use for the ubiquitous holiday cake that everyone loves to give but no one seems to eat. Panettone’s raisins, citron and pine nuts make this rich, custardy breakfast just right for special occasions.
| Level: | Easy |
| Total: | 7 hr 45 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 7 hr 45 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- Unsalted butter, for greasing the dish
- 1 large panettone (about 2 pounds)
- 1 1/2 cups cherry jam
- 8 ounces cream cheese, at room temperature
- 3 1/2 cups half-and-half
- 6 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup blanched sliced almonds
- Confectioners’ sugar, for dusting
Instructions
- Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
- Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don’t worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There’s no need to re-form the pieces into sandwich squares.)
- Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner’s sugar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 667 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 3 g |
| Sugar | 40 g |
| Protein | 15 g |
| Cholesterol | 170 mg |
| Sodium | 358 mg |
| Serving Size | 1 of 12 servings |
| Calories | 667 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 3 g |
| Sugar | 40 g |
| Protein | 15 g |
| Cholesterol | 170 mg |
| Sodium | 358 mg |
Reviews
I made this for breakfast on Christmas morning- because it is made the night before the morning prep was quick and everybody loved it. In fact it was so good I a, bringing another for dessert to a New Years celebration but am adding a custard sauce. This is the best recipe.
This was delicious! I changed the cherry jam to red raspberry and it turned out really good. I needed to use 2–1 lb loaves and it turned out fine. I also added a bit of maple syrup onto my serving instead of confectioner’s sugar and it was really good too. I’ll definitely be making this again, especially for Christmas breakfast. Very good!
I made this for Christmas morning breakfast and it was fabulous. The almonds added a perfect crunch and it was not too sweet. Very easy to put together. I tented the casserole with foil for the first hour and then removed so the almonds would not get too brown. I served with sausage, fresh fruit. coffee, and champagne – of course. The left overs kept beautifully and it reheats well. Don’t forget the real maple syrup! Please try you won’t be disappointed.
I’m going to if I find out what patetone id
This is truly a Special Brunch Showstopper, worth the time & effort. Elegant when it rises above the terrine like a soufflé. I used Guava paste for the jam and by far it gave it a European flair. I had to add time to the recipe by 40 minutes to complete the custard. Spectacular!
I used whole milk rather than Half and Half
What an excellent dish. We use cinnamon bread and pecans when we can’t find panettone and it’s delicious
My husband likes panettone and simply loved it in this recipe! I used strawberry marmalade, and half and half. It was very good but very sweet.
Panettone is better in original form
This is one awesome casserole. Alone, Pannetone is blah, but as an ingredient in this recipe, it hit a home run for us! Reading the recipe , one wouldn’t think it is worth the effort by believe me it will soon be your “go to” recipe for Christmas morning !!!!