This Panettone cherry French toast casserole is a sweet and indulgent treat that is perfect for serving a group! Chocolate chip Panettone bread is soaked in a tasty eggy mixture before being topped with cherry pie filling, chocolate chips, and an irresistible oatmeal streusel. This casserole is so delicious that your family will be requesting it over and over again!
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Instructions
Prepare the Panettone French Toast
To get started, lightly grease a 9x13 baking dish. Cut your chocolate chip Panettone loaf into cubes (if you haven't already) and spread them into an even layer in the prepared dish. Sprinkle with cinnamon.
Add your eggs to a large mixing bowl and then beat them. Add in the half & half, brown sugar, vanilla, and salt. Whisk until all of the ingredients are evenly distributed and then pour the mixture over top of the Panettone.
Gently press down on the bread to make an even layer. Then, pour the cherry pie filling over top and use a wooden spoon to spread it evenly. Sprinkle the mini chocolate chips over the top of the cherries.
You have a few options at this point. You can preheat the oven while you prepare your streusel topping, or you can cover the dish with plastic wrap and place the casserole into the fridge to soak for 1 hour (or overnight).
Prepare the Streusel
Preheat your oven to 350°F (175°C) while you prepare the oatmeal streusel topping.
In a small mixing bowl, use a whisk to mix together your oats, brown sugar, and flour. Pour in the melted butter and mix it together using a fork until the mixture has a crumbly consistency.
Evenly spread the streusel over the French toast casserole and then bake it on the center rack at 350°F (175°C) for 45-50 minutes.
Once baked, remove the casserole from the oven. Sprinkle it with powdered sugar, if desired, or top it with whipped cream and maple syrup or chocolate syrup. Serve immediately.
This recipe calls for light brown sugar. However, dark brown sugar adds a rich flavor with a hint of molasses that is insanely tasty. Feel free to swap out your light brown sugar for dark brown sugar if you like!
I like to use heavy cream when making this French toast casserole. However, you can choose to use heavy cream, half & half, or whole milk.
To store: If you happen to have any leftovers, place them into a sealed container and keep them in the fridge for 5 days at most.
To freeze: Allow your casserole to cool completely and then transfer it to a freezer-safe container for up to 2 months. Before reheating, allow it to defrost in the refrigerator overnight.
To reheat: Cover your baking dish with aluminum foil and bake it in the oven at 350°F (175°C) until heated to your liking (about 20 minutes).