Baked Panettone French Toast with Apples and Cranberries
- 6 tablespoons butter, melted, divided
- 1/2 cup brown sugar, packed
- 4 Granny Smith apples, peeled, cored and thinly sliced
- 1/2 cup dried cranberries or raisins
- 6 1-inch-thick slices panettone (about 1 pound), halved
- 2 cups milk
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Heat remaining 2 tablespoons butter in a large skillet over medium high heat. Add apples and cook, stirring occasionally, until softened and golden brown, 8 to 10 minutes. Transfer apples and their juices to the reserved baking dish and spread out evenly over the sugar mixture. Scatter cranberries over apples and arrange panettone over the top, overlapping the slices as needed. Set aside to let apples cool slightly.
In a large bowl, whisk together milk, eggs, vanilla and cinnamon then pour over panettone, being sure to coat all slices. Cover and chill overnight.
Preheat oven to 350°F. Uncover baking dish and bake until just cooked through, puffed and golden brown, about 40 minutes. Set aside for 10 minutes to cool slightly before serving.
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