Stuffed Overnight Panetonne Toast for Breakfast

.....Or Dessert!

Panetonne is a traditional Italian bread usually eaten around Christmas and New Year, similar to a brioche bread with raisins. This breakfast can be prepared the night before and then baked in the morning. All the flavors will blend together over night resulting in a spectacular breakfast(or dessert)! It's a great way to use those Panetonne loaves hanging around after Christmas and it's an easy, but special breakfast great for this week between Christmas and New Year since many children and adults are off from work! Maximize your ability to sleep in!

I got this idea from a local diner that makes Stuffed French Toast, so I thought maybe switch the bread and a different process and came up with what I named Ovenight Stuffed Italian Panetonne Bread Pudding/French Toast Breakfast...but that name is unneccessarily long..so I shortened it.


1 stick butter, melted
3/4 cup brown sugar
2 tbsp corn syrup
1 loaf Panetonne bread
1 pkg (8oz) cream cheese, cubed
6 eggs
1 cup heavy cream
2/3 cup whole milk
1/4 cup sugar
1/3 tsp salt
1 tsp vanilla
2 tbsp Bailey's Caramel Liquor
1 tsp cinnamon


1. Stir melted butter, brown sugar, and corn syrup together to make a caramel mixture.

2. Pour half of the caramel mixture over the bottom of 9x 13 baking pan. Set aside the other half of the caramel mixture until later (the next morning).

3. Peel the paper off your loaf of Panetonne. Slice the loaf into thick slices. Trim the crust of the bread off.

4. Layer half the slices on top of the caramel mix to cover the bottom of the baking pan.

5. Spread out the cubes of cream cheese on top of the bread layer. For an even sweeter treat, you could add in some mascarpone cheese to this too! I had every intention to do so, but never got to the Shoprite in time!

6. Finish the top layer with another layer of bread slices to make a cream cheese stuffed sandwich.

7. Now to make the custard. Start by whisking the eggs. Add in the heavy cream, milk, sugar, vanilla, salt, and Bailey's, stirring after each addition.

8. Pour the custard evenly covering all the bread in the pan. Cover with foil and refrigerate overnight (refrigerate caramel mixture too). You will need to heat it for a few seconds in the morning.

8. Preheat oven to 350. If you are using a glass pan, be sure to take the pan out of the fridge while the oven is preheating so that the pan doesn't crack due to the switch from extreme cold to extreme hot. Remove cover and pour leftover warmed caramel mixture over the top. Bake for 40-45 minutes. When finished, remove from oven and serve warm.

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