Once upon a time, there was a bread called panettone. It came in a box and was stacked in stores as if it were a Christmas display. Or, it was stored high upon the shelves, where it was impossible to reach.
People weren’t sure what to make of it when they received it as a gift. Most people just ended up throwing it away.
Make.this.NOW. Or at least, this weekend.
So, reach up waaaaay high and grab a box! There’s no longer a reason to deny the panettone.
Baked Panettone French Toast
slightly adapted from Whole Foods
6 tablespoons butter, melted and divided
1/2 cup brown sugar, packed
1 tablespoon water
4 Granny Smith apples, peeled, cored and chopped
1/2 cup dried cranberries or raisins
6 thick slices panettone, cubed
2 cups milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
In a bowl, whisk together 4 tablespoons butter, sugar and water until combined. Spread over bottom of 9×13 baking dish and set aside.
Heat remaining butter in a skillet over medium high heat. Add apples and cook until softened, about 8-10 minutes. Transfer apples and juices to baking dish and spread evenly over sugar mixture. Scatter cranberries over apples, then add panettone cubes. Set aside to let cool slightly.
In a large bowl, whisk milk, eggs, vanilla and cinnamon then pour over panettone, making sure all pieces are coated. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Uncover baking dish and bake until just cooked through, golden brown and puffed, about 40 minutes. Set aside for 10 minutes to cool before serving.