Italian sweet Easter cake casserole

Votes: 1

Time: 7 hours 45 minutes
Complexity: easily
Servings: 10 - 12

Create another festive morning for your loved ones with a breakfast of Easter bread baked the night before. This recipe uses Italian Christmas bread, panettone, as a base. Leftovers make a delicious breakfast for the morning after Christmas. First, prepare sandwiches with cherry jam and cream cheese using slices of sweet bread, following the recipe. Then, cut these sandwiches into cubes, fill them with vanilla cinnamon custard, and let them soak for a few hours. Finally, the casserole is sprinkled with sliced almonds and baked. The raisins, candied fruit, and nuts that fill the panettone make this casserole a truly special treat. Dust with powdered sugar and enjoy its delicate texture under a crust of crunchy almonds.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large panettone (approximately 0.9 kg.)
Unsalted butter, to grease the pan
1.5 cups cherry jam
220 g of cream cheese, room temperature
3.5 cups light cream
6 large eggs
1/4 cup granulated sugar
1 tsp vanilla extract
0.5 tsp ground cinnamon
1/4 teaspoon coarse salt
0.5 cups blanched sliced almonds
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: panettone, cherry jam, eggs, cream, almond, cinnamon, cream cheese

Cooking the dish according to the recipe:

Grease a 2-3 quart casserole with butter; set aside.
Slice the panettone into 2.5 cm thick slices (you should have 5-6 in total). If you have an odd number of slices, cut one in half. Spread jam on half of the slices. Spread cream cheese on the other half. Press 1 slice of each type of sandwich together to form sandwiches. Cut the sandwiches into 2.5 cm cubes and distribute them evenly in the prepared baking dish. Don't worry if the sandwich pieces fall apart; just rearrange them to fill the spaces evenly. There's no need to re-glue them.

In a large bowl, whisk together the cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until smooth. Pour evenly over the panettone in the pan. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Preheat oven to 350°F (175°C). Remove the plastic wrap from the pan and press the loaf onto the loaf. Sprinkle with almonds. Bake until the casserole is puffed and golden brown and the custard is set (the center is firm to the touch), about 1 hour and 10 minutes. If the top begins to brown too quickly, cover loosely with foil. Let cool for 20 minutes, then serve warm or at room temperature, dusted with powdered sugar.

Categories:

recipe / Spring dishes / Breakfast / Festive dishes / Easter / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes / Italian cuisine

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