This has to be the easiest, make ahead, holiday breakfast on record. I prepped this dish in seven minutes and put it in the fridge overnight. Seven minutes worth of work for a festive holiday treat – I’m all in.
Panettone Strata (serves 6)
- One medium-sized loaf of Panettone, cut into 1-inch cubes (I used TJ’s Panettone which is 26.5 ounces)
- 8 eggs, lightly beaten
- 2 cups of milk (I use 2% – whole milk will make it much more lush, and of course, more caloric)
For goodness sake, don’t try to cut the crusts off of the Panettone when you slice it. It is ALL good. Don’t waste one bite.
Lightly butter a 9-inch round cake pan.
Fill the cake pan with the bread cubes. Don’t SHOVE them down in the pan. Place them GENTLY in the pan. If all of the cubes don’t fit – eat the leftover ones.
In a mixing bowl beat the eggs together with the milk. Mix well. Pour the egg/milk mixture over the bread cubes. Press the cubes gently down into the liquid. Don’t SMASH them. You’re just trying to encourage them to soak up the yummy liquid, not beat them into submission. Place the pan in the fridge for a minimum of two hours, or overnight.
Preheat the oven to 400 degrees.
Remove the pan from the fridge 15-20 minutes before you are going to put it in the oven. Bake at 400 degrees for 50-60 minutes until the strata is puffed and the eggs are solid (not runny). If the top starts to get too brown before it is done, lay a piece of tin foil loosely over the top of the pan. This will allow the strata to continue to cook but will keep the top from drying out too much.
Serve with maple syrup.