Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 2 cups half-and-half

  3. 1/2 teaspoon sugar

  4. 1 teaspoon vanilla extract Finely grated zest of

  5. 1 orange One

  6. 17 1/2 ounce loaf panettone

  7. 3 tablespoon unsalted butter Confectioners' sugar Marinated Berries or Glazed Apples and Pears, recipes follow Marinated Berries

  8. 2 tablespoons sugar

  9. 1 vanilla bean, split lengthwise and seeds scraped out with a knife and reserved Grated zest of

  10. 1/2 lemon Grated zest of

  11. 1/2 orange

  12. 1 cup water

  13. 2 tablespoons freshly squeezed orange juice

  14. 1 tablespoon freshly squeezed lemon juice

  15. 1/2 pint raspberries

  16. 1/2 pint blueberries, rinsed

  17. 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large Glazed Apples and Pears Compote

  18. 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)

  19. 3 Bosc pears (about 1 1/4 pounds) Juice of

  20. 1 lemon

  21. 1/4 cup unsalted butter

  22. 3 tablespoons sugar Grated zest of

  23. 2 oranges, plus their juice Two 3-inch-long cinnamon sticks

  24. 2 tablespoons Calvados, Apple Jack , or brandy

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds. 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. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes. To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar. Serve with marinated berries or glazed apples and pears. 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. 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. Serve. Yield: 6 servings 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. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. 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. Serve warm. Yield: 6 servings Copyright 2001 Television Food Network, G.P. All rights reserved


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