- 1 panettone loaf (1.5–2 lbs), trimmed and cubed into large pieces
- 1/2 cup brown sugar
- 1 cup semi-sweet chocolate chunks
- 8 large whole eggs
- 2 1/2 cups milk
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- streusel topping
- 1/4 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 5 tbsp cold, unsalted butter, cubed
- 1/4 tsp cinnamon
- optional warm maple syrup, confectioner’s sugar for dusting, fresh fruit, and/or whipped cream
- Grease a 9X13 pan and add in the cubed panettone. Add in chocolate chunks, spreading evenly.
- Prepare the custard. In a large bowl, beat eggs together, using a wire whisk. Stir in brown sugar and vanilla. Slowly whisk in milk. Add in salt, nutmeg and cinnamon.
- Pour custard over bread and chocolate. Let soak for at least half an hour. For best results refrigerate overnight.
- Make the pecan streusel topping. In a medium bowl, mix together sugar, cinnamon, and flour. Using a pastry cutter or two forks, blend in butter until the mixture resembles coarse pebbles. Fold in pecans using a spatula. If making ahead, store separately, in an airtight container, in the fridge until ready to use.
- Remove french toast from refrigerator and preheat oven to 350 degrees F.
- Top the french toast with the streusel topping, spreading evenly.
- Bake for 45-50 minutes, until custard is cooked and streusel is golden brown.
- Dust with confectioner’s sugar if desired and serve hot.
- Serve with warm maple syrup, fresh fruit and whipped cream if desired.