Best Panettone French Toast With Apples And Cranberrries Recipes

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 14-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 slices. Remove the sugar mix from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple slices 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 - cut some of the slices if you have too. 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.
• Chef's Note: FYI - if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

BAKED APPLES AND CRANBERRIES

Steps:

• Grease a 2-qt baking dish. Spread cranberries and apples in the dish. Sprinkle with 1 cup sugar.
• In a small bowl mix the oats, brown sugar, and pecans until well combined. Add the butter, stirring until mixed.
• Sprinkle the oat mixture over the fruit in the baking dish.
• Bake at 325 degrees for 45 minutes.

FRENCH TOAST WITH APPLE TOPPING

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

PANETTONE FRENCH TOAST

Steps:

• To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan.
• Bring to a boil over high heat, stirring until the sugar dissolves.
• Boil until the syrup reduces to 1 cup, about 10 minutes.
• Remove from the heat and whisk in the cream and cinnamon.
• Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.).
• Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F.
• Trim the bottom crust of the panettone.
• Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!).
• In a large bowl, whisk the eggs until well blended.
• Add the cream, milk, and sugar and whisk until well mixed.
• Melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
• Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard.
• Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side.
• Transfer the French toast to a baking sheet and keep them warm in the oven.
• Repeat with the remaining butter, panettone slices, and custard.
• Transfer the French toast to plates.
• Dollop the mascarpone atop each.
• Lightly dust with the powdered sugar.
• Drizzle the cinnamon syrup over and around the French toast and serve immediately.

APPLE CRANBERRY FRENCH TOAST

Steps:

• Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 inch baking dish.
• Add apples and cranberries, toss to coat well.
• Spread apple mixture evenly over bottom of baking dish.
• Arrange bread on top.
• Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended.
• Pour mixture over bread, soaking bread completely.
• Cover and refrigerate 4 to 24 hours.
• Bake, covered with aluminum foil, in a preheated 375 degree oven for 40 minutes.
• Remove from oven, let stand 5 minutes, serve warm.

EGGNOG PANETTONE FRENCH TOAST

Steps:

• Trim ends and bottom from Panettone. Cut into 1 inch slices.
• Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
• Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
• Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
• Cook one or two slices at a time to golden brown, about 3 minutes on each side.
• Transfer to a plate and serve with your preferred accompaniments.

CRANBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.