Overnight Baked Panettone Toast

Total Time: 12.5 hours; 1.5 hours active

Servings: 8

Panettone is a distinctive fluffy cake like bread usually enjoyed during the holidays. There are many variations, traditionally the bread usually contains a mixture of candied orange rind, dried fruit, or chocolate. If you received a Panettone loaf for Christmas, you’re probably wondering what to do with the giant loaf. The sweet pillowy Italian bread is pretty tasty the first few bites, but it’s a lot of bread to handle. Once you cut into the fluffy loaf, it’s almost impossible to finish it. The bread tends to dry out pretty quickly. Best solution, make this super easy overnight baked Panettone toast. If you serve this sweet treat to your guest in the morning, they’ll think you slaved away for hours in the kitchen. This is not a low calorie breakfast, so it’s the perfect dish to indulge in before making any New Years resolutions!



Base for french toast

  • 1 loaf of crusty Panettone bread or brioche bread

  • 1.5 cups heavy cream

  • 1 cup milk

  • 8 eggs room temperature

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/4 cup of butter broken into chunks

Optional Ingredients

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • orange zest

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamon

  • handful of chocolate chips

  • handful of your favorite nuts (sliced almonds, pecan halves, walnut pieces)

  • handful of dried fruit cut into small pieces and soaked in brandy (apples, raisins, cranberries, pears, apricots, etc)

  • Apples or pears cut into small bite-size pieces.

Optional Toppings

  • 1 tsp powdered sugar dusted over top for garnishing

  • Crème anglaise

  • fruit preserves

  • pure maple syrup

  • whipped cream


  1. Butter a 9” x 12” or two 8” x 8 “ pan.

  2. Roughly cut the crusty Panettone into 1/2 inch squares, if the bread feels too moist, leave the cut pieces single layer on a tray to dry out on the counter for a couple hours (the more dry the better, the bread will soak up more custard).

  3. Arrange bread pieces into the buttered pan. You don’t have to be neat, the more ridges and edges you have, the better, those areas will crisp up nicely when baked.

  4. In a large bowl, whisk together the heavy cream and milk.

  5. Add the room temperature eggs one at a time and whisk thoroughly making sure there isn’t any large chunks of eggs.

  6. Mix in the sugar, brown sugar, vanilla, and salt. Whisk until sugar dissolves.

  7. Now comes the fun part. You can start mixing in the optional ingredients you want. Be creative, you’re not limited to the ingredients listed.

  8. Pour the custard mixture over the prepared Panettone in the pan, making sure to even distribute your add-ins and every piece of bread is covered.

  9. Break butter pieces up into small chunks, and scatter the pieces on top of the bread.

  10. Cover with foil and refrigerate overnight for the bread to soak up all that goodness

  11. In the morning, preheat the oven to 350.

  12. Bake the Panettone toast covered for 30 mins with the foil still on, then uncover and bake for an additional 25-30 mins until all the liquid is set, and the bread is baked through.

  13. Once your toast is done baking, allow it to cool slightly for about 10 mins for everything to set. Then dust with powdered sugar.

  14. Bring the dish to the table and place the pan on a hot pad (the pan will still be hot).

  15. Let your guest scoop out their desired piece with a serving spoon, and top with their favorite toppings.

Pear, Apple & Cranberry Tarte Tatin

By: Courtesy of: Co+op, stronger together

Total Time: 1 hour 45 minutes

Servings: 8

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.



  • 1 cup white whole-wheat flour, (see Ingredient Note)

  • 1/2 cup old-fashioned rolled oats

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons cold unsalted butter, cut into small pieces

  • 2 tablespoons canola oil


  • 2 ripe but firm pears, peeled and thinly sliced

  • 1 large apple, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 1/2 cup light brown sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1 cup fresh cranberries


  1. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

  2. Preheat oven to 375°F.

  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.

  4. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

  5. Return the pan to medium-low heat and bring the liquid to a simmer (It might be hard to see the simmering—take a peek under the fruit or listen for the bubbling). Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

  6. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

  7. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (It may take a light shaking to release the tart from the pan). Serve warm.

Tips & Notes

Make Ahead Tip
Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient Note
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store in the freezer.

Nutritional Information

Calories: 274, Carbohydrates: 41 g., Fat: 12 mg., Saturated Fat: 6 mg., Monounsaturated Fat: 2 mg., Protein: 3 mg., Cholesterol: 23 g., Fiber: 5 g., Postassium: mg., Sodium: 146 mg., Added Sugars: mg.

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Cranberry Relish

By: Co+op, stronger together

Total Time: 10 minutes

Servings: 15

Cranberry relish is a holiday staple for many. Tangy and sweet, this is the perfect "make ahead dish," as its flavor improves when allowed to sit (in the refrigerator) overnight.


  • 1 pound whole cranberries, fresh or frozen

  • 1 pound Granny Smith apples, cored and finely chopped

  • 15 ounces canned mandarin oranges, drained and finely chopped

  • 10 ounces canned crushed pineapple, drained

  • 1/2 cup honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon allspice


  1. Pulse cranberries in a food processor until coarsely chopped.

  2. Transfer into a bowl and add pineapple, apple, and orange pieces.

  3. Add honey and spices and mix well. Taste and adjust as needed.

  4. Refrigerate overnight to allow flavors to develop. Bring to room temperature and mix well before serving.

To learn more about cranberries, click here! 

Nutritional Information

92 calories, 0 g. fat, 0 mg. cholesterol, 2 mg. sodium, 24 g. carbohydrate, 3 g. fiber, 1 g. protein

Posted by permission from Find more recipes and information about your food and where it comes from at