The most amazing French toast casserole you'll ever eat. Delicious soft panettone bread baked in a light egg custard with orange marmalade and amaretto liqueur then topped with an almond streusel. It's Christmas morning in a casserole.
Butter a 9X13 oven proof baking dish and set aside.
Slice the panettone into 12 even 1-inch slices. I sliced the large round in half and then into 1-inch thick slices.
In a large mixing bowl, whisk together the eggs, milk, heavy whipping cream, granulated sugar, ground cinnamon and vanilla paste/extract. Pour the egg mixture through a sieve into another mixing bowl to remove egg particles.
Add the orange marmalade and amaretto liqueur and whisk to combine until the marmalade has incorporated completely.
Dip each panettone slice into the egg mixture and place in the prepared baking dish. Pour any remaining egg mixture over the panettone and set aside while you make the streusel topping.
In a small bowl, combine the light brown sugar, all-purpose flour, unsalted butter and a very small pinch of kosher salt. Using a fork, cut the butter into the light brown sugar and all-purpose flour.
Pre-heat the oven to 350°F and place oven rack in the center position.
Crumble streusel topping evenly over the casserole, scatter a few extra sliced almonds and zest half a navel orange over the casserole.
Bake for 45 minutes or until golden. If browning too quickly, loosely cover with foil during the last 15 minutes of baking.
Allow to rest for 10 minutes before serving. Optional: light dusting of powdered sugar.
Prepare both the casserole and streusel topping. Store separately in the refrigerator. Cover the casserole with plastic wrap and the topping in a plastic zip bag.
When ready to bake, remove from the refrigerator 30 minutes before and follow the baking instructions above.