Jax Panettone French Toast with Apples and Berries

This is adapted from a recipe that originally came from Whole Foods. I changed the berries and tried to lighten it up a little by removing the heavy cream. Can't tell a difference myself. Sometimes for a creamier texture, substitute 1 cup of milk for 1 cup of Greek style yogurt.

Makes 6–8 servings

• 3/4 cup butter
• 3/4 cup brown sugar, packed
• 1 tablespoon water
• 1/4 cup sun-dried cranberries
  
• 1/4 cup frozen blueberry
  
• 3 cup milk
• 6 large eggs
• 1 T vanilla
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 6 1-inch slices panettone or other bread if you like
  
• 2 pounds granny smith apples

Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture over the bottom of a 9x13-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 sauté for 8 to 10 minutes, until apples are cooked but not mushy. Spread the apples over the bottom of the baking dish. Sprinkle the berries over the apples. Cover the apples with the panettone slices. Pour the egg and milk mixture over the panettone, coating all of the slices. Cover and refrigerate overnight.

Preheat over to 350°F. Bake the French toast uncovered for 35–40 minutes until lightly golden. Spoon the apples over the French Toast when serving.

Nutrition Info (if you used the heavy cream)

Per Serving (329g-wt.): 720 calories (370 from fat), 41g total fat, 23g saturated fat, 11g protein, 82g total carbohydrate (4g dietary fiber, 55g sugar), 330mg cholesterol, 200mg sodium