Panetonne Breakfast Bake

Panettone is a traditional Italian fruit bread, served around Christmas.
I make this dish on Christmas Eve. It goes in the refrigerator overnight. Christmas morning, it bakes while we open presents. No fuss for me and a wonderful way to start Christmas Day!

Use Colomba Di Pasqua on Easter morning. Substitute Cointreau for Maple Syrup and add 1 teaspoon Vanilla or Almond Extract.

Slice:
Panettone Bread, about 1/2 a large loaf (Panettone is pretty airy, so I slice it on the thicker side)
Grease a casserole dish and fill with the bread.
Whisk together:
1 cup Half & Half
6 large Eggs
1/4 cup Cointreau ( substitute any other similar liqueur such as Grande Marnier or Brandy or use Maple Syrup)
2 Tbsp Brown Sugar
1/4 tsp Salt
Pour egg mixture over the bread.
Refrigerate overnight.

The next morning, remove from the refrigerator to rest at room temperature for about 15 mins.
Preheat oven to 375 degrees
Bake for about 20 minutes, or until golden brown. Serve warm

This is pretty well flavored and sweet on its own, but you can top with Maple Syrup or Marscapone Cream.