Recipe by Barb G.
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.
Top Review by demauro
I have made this recipe for Christmas morning the past 2 years and it is a big hit. I plan on making this our Christmas morning tradition. It's so easy to have it made ahead of time and just pop it in the oven the next morning. It is delicous and makes the house smell so good.
- 3⁄4 cup butter
- 3⁄4 cup brown sugar, packed
- 1 tablespoon water
- 3⁄4 cup dried cranberries (or raisins)
- 1 cup milk
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon vanilla
- 1⁄4 teaspoon cinnamon
- 2 lbs granny smith apples
- 6 slices panettone (1-inch slices)
Directions See How It's Made
- 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.