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.
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 CASSEROLE
This version of a very common American breakfast, made into a casserole, using an Italian sweet bread baked for the holidays, is definitely something to be happy about! Soak your casserole overnight to achieve best results.... you want the bread to be completely saturated in the custard so that it gets light and fluffy in the oven. Covering the casserole during the last bit of baking time ensures no overbrowning. Serve with warm maple syrup.
Provided by Karen Rankin
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes French Toast Casserole Recipes
Time 9h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated.
- Lightly grease a 9x13-inch baking dish with cooking spray.
- Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish.
- Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
- Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary.
- Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.
Nutrition Facts : Calories 679.7 calories, Carbohydrate 66.3 g, Cholesterol 253.4 mg, Fat 42.6 g, Fiber 4.4 g, Protein 12.6 g, SaturatedFat 20.5 g, Sodium 429.9 mg, Sugar 38.6 g
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 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
UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
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 10-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 halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves 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. 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.
PANETTONE FRENCH TOAST
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds.
- Heat 1 tablespoon of the butter in a large skillet over medium heat. Dip 2 bread slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes.
- To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar. Serve with marinated berries or glazed apples and pears.
- In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
- Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl toss the fruit with the lemon juice.
- Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
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
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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