Panettonefrenchtoastwithapplesandcranberrries Recipes

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.

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Steps:

• Arrange bread in overlapping layers in a 2 1/2-to 3-quart baking dish. In a large bowl, whisk together eggs, milk, vanilla, salt, cinnamon, and nutmeg until thoroughly combined. Pour egg mixture evenly over bread; press with palms to fully submerge. Cover and let stand at room temperature 1 hour.
• Preheat oven to 350 degrees. Bake until puffed, golden brown on top, and set, 45 to 50 minutes (if browning too quickly, tent with foil). Let stand 10 minutes, then serve, dusted with confectioners' sugar and drizzled with maple syrup.

Steps:

• Make biga:
• In bowl of standing mixer fitted with dough hook, combine 1/3 cup warm water (105°F to 115°F) and sugar. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Add flour and mix at low speed until smooth, about 2 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
• Start dough:
• In small bowl, stir together 1/4 cup warm water (105°F to 115°F) and yeast. Let stand until yeast dissolves, about 5 minutes. Attach bowl containing biga to standing mixer fitted with dough hook, pour in yeast mixture, and mix at low speed until combined, about 2 minutes. Add egg yolks, sugar, and flour and mix at medium speed until shiny and smooth, about 5 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours.
• Finish dough and bake bread:
• Attach bowl containing dough to standing mixer fitted with dough hook and add flour, egg yolks, milk, honey, 1/4 cup sugar, and 10 tablespoons butter. Mix at medium speed until blended, about 3 minutes, then add salt, vanilla, and remaining sugar. Mix at medium speed until well blended, about 5 minutes more.
• With mixer running, add remaining 10 tablespoons butter, 1 tablespoon at time. (Dough will become smooth and shiny and will pull away from sides of bowl.) Add candied fruit and raisins and mix until blended, about 1 minute. Form dough into ball and transfer to large bowl. Cover with clean kitchen towel and let rise in warm, draft-free place until doubled in volume, about 3 hours.
• Preheat oven to 350°F. Butter 2 (8-inch) or 8 (3 1/2-inch) paper panettone molds. Punch down dough, then turn out onto work surface. Divide dough into 2 pieces and form each into ball. (If using small molds, divide dough into 8 small balls.) Place 1 ball in each mold. Cover with clean kitchen towel and let rise in warm, draft-free place until dough has risen past the rim and springs back when poked, about 1 hour.
• Bake until golden brown, about 45 to 50 minutes. To cool, stick 2 skewers through base of each mold and suspend bread upside down by resting skewers on 2 containers taller than bread. (This helps keep bread from deflating during cooling.)
• When loaves are cool, wrap well in plastic wrap, then in parchment or tissue paper. Store at room temperature.

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.

Steps:

• Turn panettone upside down. Peel paper off flat end but leave paper on sides. Using serrated knife and starting 1/2 inch from edge, cut around edge and down to 1 inch from rounded end of panettone (do not perforate top). Turn bread rounded side up. Insert serrated knife into side of bread just above paper and cut 3-inch-long horizontal slit. Insert knife in slit (do not perforate sides) and cut cylinder-shaped center of bread free. Insert fingertips into slit; press down to release cylinder. Remove cylinder; cut horizontally into 4 rounds.
• Place bread flat end up in bowl. Brush inside with some of rum mixture. Spoon 1 cup pastry cream into bread. Top with 1 bread round. Brush with some of rum mixture. Repeat layering twice with pastry cream, bread rounds and rum mixture. Cover with remaining bread round. Turn flat side down onto platter. Chill 4 hours.
• Stir chocolate and butter in heavy saucepan over low heat until smooth.
• Peel paper from sides of bread. Pour chocolate mixture over top, allowing to drip down sides. Sprinkle with almonds. Chill at least 6 hours or overnight.