Best Rachael Rays Panettone French Toast Recipes

CRUNCHY VANILLA-ALMOND FRENCH TOAST WITH FANCY FRUIT TOPPING, SWEET-N-SMOKY BACON

Steps:

• Preheat oven to 350 degrees F.
• Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.
• Preheat a large nonstick skillet over medium heat.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
• While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.
• Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.
• Pass syrup and topping at the table.

PANETTONE FRENCH TOAST

Steps:

• To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
• Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
• Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

PAIN PERDU - LOST BREAD, A.K.A. FRENCH TOAST

Steps:

• Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote.
• Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.