Panettone French Toast With Apples And Cranberries Recipes

PANETTONE FRENCH TOAST

Steps:

• For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
• For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
• Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
• Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

PANETTONE FRENCH TOAST

Steps:

• Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
• Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

PANETTONE FRENCH TOAST WITH APPLES AND CRANBERRRIES

Steps:

• Melt 1/2 cup of the butter in a saucepan over low heat; Add brown sugar and water until combined.
• Spread this mixture over the bottom of a 9x13x2-inch glass baking dish.
• Whisk together the milk, cream, eggs vanilla and cinnamon, set aside.
• Peel,core and slice the apples into 1/4 inch thick slices; heat remaining butter over medium heat; add apples and saute for 8 to 10 minutes,until apples are cooked but not mushy.
• Spread the apples over the bottom of the baking dish, sprinkle the cranberries over the apples.
• Cover the apples with the panettone slices; Pour egg and cream mixture over the panttone, coating all of the slices.
• Cover and refrigerate overnight.
• Preheat over to 350 degrees; bake the French toast uncovered for 35 to 40 minutes until lightly golden; spoon the apples over the French toast when serving.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

BAKED EGGNOG FRENCH TOAST WITH CRANBERRIES AND APPLES

Steps:

• For cranberries and apples--whisk together the apple cider, corn syrup, and brown sugar in a large heavy saucepan set over high heat.
• Boil until reduced to 1 cup, about 15 minutes.
• Whisk in 4 tbsp of the butter until melted.
• Remove from the heat and set aside.
• Melt the remaining 4 tbsp butter in a large heavy frying pan over medium heat until hot.
• Add the apples and saute, stirring 2 minutes.
• Add the cranberries and sugar, and stir until the cranberries begin to pop, about 2 minutes.
• Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes.
• Taste and stir in more sugar, if desired.
• For the eggnog french toast--arrange the bread slices in a 13 x 9 inch baking dish.
• Whisk together the eggnog, nutmeg, and cinnamon in a bowl.
• Pour the mixture over the bread.
• Cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
• Arrange a rack in center of oven; preheat oven to 450°.
• Butter a large, rimmed baking sheet with some of the melted butter.
• Using a metal spatula, transfer the bread slices to the baking sheet.
• Brush the bread with the remaining melted butter.
• Bake for 10 minutes, and then turn and bake until golden brown on the outside, and still soft inside, 5-6 minutes.
• Watch carefully so they do not burn.
• Arrange two slices on each of six dinner plates and mound the warm fruits on top.
• Dust generously with powdered sugar and serve.

PANETTONE FRENCH TOAST WITH APPLES AND CRANBERRIES

Steps:

• Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture over the bottom of a 9x13 inch glass baking dish. Whisk together the milk, cream, eggs, vanilla and cinnamon, set aside. Peel, core and slice the apples into 1/4 inch thick slices. Heat remaining butter over medium heat. Add apples and sauté for 8 to 10 minutes, until apples are cooked but not mushy. Spread the apples over the bottom of the baking dish. Sprinkle the cranberries over the apples. Cover the apples with the panettone slices. Pour the egg and cream mixture over the panettone, coating all of the slices. Cover and refrigerate overnight. Preheat over to 350°F. Bake the French toast uncovered for 35-40 minutes until lightly golden. Spoon the apples over the French Toast when serving.

CRANBERRY-APPLE FRENCH TOAST

Steps:

• Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish., In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.