Delight guests with this fruity bread pudding made with panera signature Cinnamon Raisin bread.
4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves
Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly
Preheat oven to 400 degrees.
Melt the butter in a medium saucepan over medium heat.
Add the bread and cook for 2 to 3 minutes, or until well coated.
Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
Cook an additional 2 to 3 minutes until a sauce begins to form.
In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
Bake 30 to 40 minutes, or until bubbly.
makes 6 servings
Monday, August 2, 2010
Cinnamon Raisin French Toast
Panera Cinnamon Raisin bread makes fabulous French toast.
8 slices 1/2" thick Panera® Cinnamon Raisin Bread
4 T. melted butter
3/4 c milk
1/2 c heavy cream
3 large eggs
1 T. honey
1/2 tsp. vanilla extract
1/2 tsp. salt
For the French Toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt. This custard can be made well in advance. Give a brisk stir before making the toast.
Transfer the custard to a casserole or open shallow dish for dipping.
Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.
Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 Tablespoon of the melted butter into the pan.
Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
Repeat steps until all the French toast is cooked.
An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.
Serve warm with real maple syrup. Serves 4.
8 slices 1/2" thick Panera® Cinnamon Raisin Bread
4 T. melted butter
3/4 c milk
1/2 c heavy cream
3 large eggs
1 T. honey
1/2 tsp. vanilla extract
1/2 tsp. salt
For the French Toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt. This custard can be made well in advance. Give a brisk stir before making the toast.
Transfer the custard to a casserole or open shallow dish for dipping.
Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.
Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 Tablespoon of the melted butter into the pan.
Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
Repeat steps until all the French toast is cooked.
An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.
Serve warm with real maple syrup. Serves 4.
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