Panettone French Toast

Name: Panettone French Toast
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 pints blueberries, rinsed; 567 grams Bosc pears (about; 2 Tbsps Calvados, Apple Jack, or brandy (optional); 6 inches long cinnamon sticks; 6 servings Confectioners sugar; 6 larges eggs; 567 grams small Granny Smith apples or other tart baking apple (about; 473 milliliters half-and-half; 1 Juice of lemon; 1 Tbsp freshly squeezed lemon juice; 1 Grated zest of lemon; 2 Tbsps freshly squeezed orange juice; 1 Grated zest of orange; 1 Finely grated zest of orange; 2 Grated zest of oranges, plus their juice; 6 servings Marinated Berries or Glazed Apples and Pears, recipes follow; 1 pints raspberries; 1 teaspoons sugar; 2 Tbsps sugar; 3 Tbsps sugar; 59 milliliters unsalted butter; 3 Tbsps unsalted butter; 1 vanilla bean, split lengthwise and seeds scraped out with a knife and reserved; 1 teaspoon vanilla extract; 237 milliliters water; 1 pints strawberries, rinsed, tops trimmed, halved or quartered, if large; 496 grams panettone

You can never have too many morn meal recipes, so give Panettone French Toast a try. One serving contains 627 calories, 10g of protein, and 28g of fat. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 35 minutes. If you have half-and-half, vanilla bean, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. This recipe is typical of American cuisine.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest.

Ingredients you will need

Orange Zest

Vanilla

Egg

Equipment you will use

Mixing Bowl

Whisk

Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds.

Ingredients you will need

Crust

Equipment you will use

Serrated Knife

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.

Ingredients you will need

Butter

Bread

Dip

Egg

Equipment you will use

Frying Pan

Transfer to a baking sheet and repeat with the remaining slices of bread.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes.

Equipment you will use

Oven

To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Serve with marinated berries or glazed apples and pears.

Ingredients you will need

Berries

Apple

Pear

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.

Ingredients you will need

Vanilla Bean

Seeds

Sugar

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Berries

Syrup

Equipment you will use

Bowl

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.

Ingredients you will need

Lemon Juice

Apple

Fruit

Pear

Equipment you will use

Bowl

Melt the butter in a medium skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved.

Ingredients you will need

Cinnamon Stick

Orange Zest

Sugar

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.

Ingredients you will need

Orange Juice