Panettone French Toast Casserole

Note: This casserole is best when assembled the night before.

Grease a 9 x 13 baking dish liberally with cooking spray. Add the panettone cubes to it and press them down into an even layer. Set the pan aside. Whisk the eggs, eggnog, cinnamon, nutmeg, cloves, vanilla and salt together in a bowl thoroughly until smooth. Pour it all over the bread cubed and make sure the bread layer is all soaking in that gorgeous custard by pressing down more. Cover the baking dish and refrigerate it overnight.

In the morning, preheat oven to 350ºF. Take out the casserole and uncover it. Let it bake for 45 minutes, until golden and set. While the casserole bakes, prepare the cranberry syrup. It’s simple to make!

Combine the water, fresh cranberries and sugar in a saucepan and heat it over medium high heat. Let it come to a gentle boil and cook for about 10–12 minutes. The cranberries will burst open and everything will meld into a slightly thick syrup. Once it is cooked down into a gorgeous syrup, take the pot off of the heat and set it aside.

Take the casserole out when it is done and let it cool for a few minutes. Then cut it into 6 equal squares and serve immediately! This will delight everyone on Christmas morning (or any morning really).