French Toast Casserole

1 large Panettone, about 2 lbs.

1 1/2 Cups Triple Berry Jam

8 Oz. Cream Cheese, Softened

3 1/2 Cups Half and Half

6 Large Eggs

1/4 Cup Granulated Sugar

1 Tsp. Vanilla Extract

1/2 Tsp. Cinnamon

1/4 Tsp. Salt

1/2 Cup Blanched Sliced Almonds

Confectioners sugar, for dusting

Unsalted Butter, softened

Maple Syrup

Grease a casserole dish with butter and set aside.

Cut the panettone into 1 inch thick slices, you want 6 slices total. Spread jam on half of the slices and spread cream cheese on the other half. Sandwich them together.

Cut each sandwich into 1 inch squares and arrange them in the casserole dish making sure to fill the spaces evenly. (Some sandwich pieces might fall apart, it is completely okay, just arrange them in the dish)

In a large bowl, whisk together the half and half, eggs, sugar, vanilla extract, salt, and cinnamon until combined. Pour evenly over the panettone casserole, cover with plastic wrap and refrigerate overnight. Or a minimum of 6 hours.

Preheat the oven to 350 degrees Fahrenheit.

Remove the plastic wrap from the dish and push down on the casserole. Sprinkle the almonds evenly over the top.

Bake for 1 hour and 20 minutes, if it is browning too quickly cover with aluminum foil and continue baking.

Remove from the oven and let cool for 20 minutes. Dust with powdered sugar evenly over the top.

Serve and enjoy!!