1/1 Photo of Panettone French Toast With Apples and Cranberrries
1 hr 10 mins
Barb Gertz's Note:
Panettone made into a delectable French toast with apples and cranberries what could be better. The recipe for pantone- a sweet bread made with soft raisins and candied fruit peels-was developed by a young Milianese baker during the 15th century. Antonio(panettone means Tony's bread) created this bread to impress his fiancee during the holiday season. Note:This is made ahead and refrigerated over night.
My Private Note
Units: US | Metric
- 1Melt 1/2 cup of the butter in a saucepan over low heat; Add brown sugar and water until combined.
- 2Spread this mixture over the bottom of a 9x13x2-inch glass baking dish.
- 3Whisk together the milk, cream, eggs vanilla and cinnamon, set aside.
- 4Peel,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.
- 5Spread the apples over the bottom of the baking dish, sprinkle the cranberries over the apples.
- 6Cover the apples with the panettone slices; Pour egg and cream mixture over the panttone, coating all of the slices.
- 7Cover and refrigerate overnight.
- 8Preheat 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.
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Nutritional Facts for Panettone French Toast With Apples and Cranberrries
Serving Size: 1 (264 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 630.1
- Calories from Fat 399
- Total Fat 44.4 g
- Saturated Fat 26.2 g
- Cholesterol 332.5 mg
- Sodium 281.0 mg
- Total Carbohydrate 52.7 g
- Dietary Fiber 4.2 g
- Sugars 43.2 g
- Protein 9.1 g
The following items or measurements are not included: