Baked Apple Panettone Toast Recipe

Wednesday, January 13, 2016

I love the use of leftover breads from Christmas. Whether you use Panettone, Day old Italian bread, Challah or any kind you like that gets stale don't waste it! Bake it in this rich apple cinnamon plate of heaven!

 Baked Apple Panettone Toast Recipe

3 or 4 baking apples sliced ( I  used macintosh apples, also blueberries, bananas and blackberries all work great!)
light brown sugar
whole milk
3 eggs
butter or margarine 
oil spray
9 to 12 slices leftover bread of choice I used Panettone enough to fill your pan with broken up into pieces
1 - 13x9 baking deep pan  or I use disposable for easy clean up 

Spray a casserole pan with oil spray or  2 tablespoons melted butter and preheat oven to 375 degrees.

Sprinkle the bottom of the pan with brown sugar evenly around 2/3 cup. Sprinkle around 1 tablespoon cinnamon on top of the sugar and blend together. Place apple slices on top of the cinnamon sugar mixture toss. 

Drizzle around 2 tablespoon butter of the apples.

In a small bowl beat the eggs with 2 cups milk. Break up the bread in small pieces and add on top of the apples. Pour the egg mixture on top of the bread. Slowly pour more plain whole milk to cover the bread around another cup  till soaked.

Sprinkle the tops of the bread with more brown sugar evenly ( w to 3 tablespoons more), cinnamon evenly and drizzle butter over the top just a few more teaspoons. Bake for 45 minutes on 375 degree hot oven or until the top is browned and crispy looking.

Note: For use in a slow cooker increase eggs to 6 total and 2 cups of milk all the same directions and ingredients add to the slow cooker for 4 hours on low heavy greased.

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