PANETTONE FRENCH TOAST
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
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
Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.
Provided by Victoria Gellatly
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 15m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 30.5 g, Cholesterol 223.6 mg, Fat 21.6 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 10.1 g, Sodium 293 mg, Sugar 16.1 g
PANETTONE FRENCH TOAST WITH APPLES AND CRANBERRRIES
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.
Provided by Barb G.
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 630.2, Fat 44.4, SaturatedFat 26.2, Cholesterol 332.5, Sodium 281.1, Carbohydrate 52.7, Fiber 4.2, Sugar 43.2, Protein 9.1
PANETTONE FRENCH TOAST CASSEROLE
Finally, a delicious use for the ubiquitous holiday cake that everyone loves to give but no one seems to eat. Panettone's raisins, citron and pine nuts make this rich, custardy breakfast just right for special occasions.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
- Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don't worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There's no need to re-form the pieces into sandwich squares.)
- Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar.
PANETTONE FRENCH TOAST
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 12
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.
CRANBERRY-APPLE FRENCH TOAST
My husband's breakfast club at work raves about this make-ahead French toast. Pop it in the oven in the morning to get your day off to a sweet, bubbly start. -Mara Faulkner, Martinsburg, West Virginia
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 295 calories, Fat 10g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 197mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 8g protein.
PANETTONE FRENCH TOAST WITH APPLES AND CRANBERRIES
Number Of Ingredients 11
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.
PANETTONE FRENCH TOAST
Great for a special breakfast or brunch. Easy but so delicious. Taken from Giada (Everyday Italian).
Provided by hepcat1
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 416.1, Fat 22.4, SaturatedFat 12.6, Cholesterol 246.8, Sodium 109.4, Carbohydrate 47.3, Fiber 0.1, Sugar 45.7, Protein 8.1
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