Panettone French Toast With Apples and Cranberrries
photo by Marie Nixon
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 177.44 ml butter
- 177.44 ml brown sugar, packed
- 14.79 ml water
- 177.44 ml dried cranberries (or raisins)
- 236.59 ml milk
- 236.59 ml heavy cream
- 6 large eggs
- 4.92 ml vanilla
- 1.23 ml cinnamon
- 907.18 g granny smith apples
- 6 slice panettone (1-inch slices)
directions
- 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.
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Reviews
-
I had a Panettone leftover from Christmas that I needed to use and found this recipe yesterday. It was excellent! I did not have cream (so used all milk) or cranberries (used currants instead) and the only apples I had were galas. I also added about 1 tsp of grated nutmeg (personal preference). I did cut the panettone into cubes as it was older and a little crumbly, so an overnight recipe was perfect. I will use this again. It makes your house smell great all day! I plan to try it over the holidays using cranberries, it sounds awesome.<br/><br/>Update: 1/2/14: Here it is, 5 years later, and I'm still making this during the holidays and it's still a big hit. I do use the cramberries as they are abundant this time of year. It's now become a tradition, and a delicious one at that!
RECIPE SUBMITTED BY
Barb G.
Sonora, California