Sweet Panettone Breakfast Casserole

This is for all those lovers of something sweet at breakfast time, or brunch, and is looking to whip up something extra special to enjoy.

Our Sweet Panettone Breakfast Casserole recipe is an absolute delight, and is perfect for a special occasion or celebration. It is makes for a delicious dessert.

Our breakfast casserole is made using Chocolate Chip Panettone. However, you could swap this for a fruity Panettone, or some moreish plain or chocolate chip brioche. Either is absolutely LUSH!

Mixed in with our Panettone and custard mixture we also add in frozen strawberries and blueberries, but again these berries could be swapped withbyour favourite berries, such as raspberries or blackberries.

This makes for a fantastic make-ahead or overnight breakfast recipe, and all you'll need to do is preheat your oven, and sprinkle with nuts and sugar before baking if in the oven. However, if overnight is toooooo long for you to wait, then simply pop it in the fridge for at least 1 hour before baking.

We call this a breakfast casserole, but this also makes for an absolutely delicious dessert, especially if served with a scoop of your favourite vanilla ice-cream.

This is a real treat for breakfast, and we tend to enjoy for a family weekend brunch, or as a birthday breakfast treat.

Lets crack on with the recipe shall we.

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the sweet panettone breakfast casserole

• 400g Chocolate Chip Panettone - cut into 1 inch slices and then cubed

• 9x Eggs

• 1 & 1/2 cups of Full-fat Milk

• 1/2 cup of Thick Cream

• 2x Capfuls of Vanilla Extract

• Pinch of Sea Salt

• 1x cup of Frozen Strawberries

• 1x cup of Frozen Blueberries

For the topping

• 1x cup of Chopped Walnuts

• 1/4 cup of Demerara Sugar

To serve - optional

• Natural Yoghurt

• Drizzle of Honey

METHOD

To an oven dish add your cubed pieces of Panettone and spread out evenly.

Add the frozen berries evenly over the Panettone, and put the dish to one side.

Let's make the custard.

In a large measuring jug add your eggs, milk, cream, vanilla and pinch of salt and thoroughly whish together, using a fork or small hand whisk.

Once thoroughly whisked, evenly pour it over your Panettone and berries.

Using a spatula or back of a spoon submerge all of the ingredients beneath the custard.

Cover and place in the fridge overnight, or for at least one hour.

When your ready to bake

Remove from the fridge and then preheat the oven to 180C.

While your dish is coming up to room temperature (you don't want it to shatter in the hot oven), go ahead and chop your walnuts.

Evenly sprinkle your nuts on top of the Panettone mixture along with the demerara sugar.

Once your oven is preheated for approximately 15 minutes, go ahead and pop your oven dish onto the top shelf and bake for 50 - 55 minutes, or until your custard has fully set.

Serve and enjoy. Best served warm from the oven, and we enjoy it served with some natural yoghurt and a drizzle of honey, especially if eating it for breakfast or brunch. Otherwise it's delicious by itself, or with a scoop of vanilla ice-cream, if having it as a dessert.