Tuesday, November 27, 2007

Holiday Recipes: The Pomegranate House Bed and Breakfast, Granbury, Texas

Panettone French Toast with Apples and Cranberries*

½ cup butter
¾ cup brown sugar, packed
1 TB water

¾ cup sun-dried cranberries or raisins
2 lb Granny Smith apples, peeled, cored, sliced ¼” thick

1 cup milk
1 cup heavy cream
6 large eggs
1 tsp vanilla
¼ tsp cinnamon
Pinch of salt

6, 1-inch slices panettone

Melt ¼ cup butter in saucepan over low heat. Add brown sugar and water until combined. Spread mixture over bottom of 9 X 13 glass baking dish.

Heat remaining butter over medium heat. Add apples and sauté for 8 to 10 minutes, until cooked but not mushy. Spread apples over the bottom of baking dish; sprinkle with cranberries. Cover with panettone slices.

Whisk together milk, cream, eggs, vanilla, cinnamon and pinch of salt. Pour over panettone, coating all of the slices. Cover and refrigerate overnight.

Preheat oven to 350. Bake French toast uncovered for 35-40 minutes, until lightly golden. Spoon the apples over toast when serving.

Shared by: Pomegranate House Bed and Breakfast, Granbury, Texas, Betty and Tommy Potts, members of the Granbury Area Bed and Breakfast Association. "This recipe is one we serve only in December. Panettone is an Italian Christmas bread, with currants and other goodies in it."

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