RACHAEL RAY'S PANETTONE FRENCH TOAST

Rachael Ray's Panettone French Toast image

We make this on Christmas morning and as we buy and receive lots of candied citrus cake--panettone--we make it for guests over many holiday weekend brunches. The recipe is equally delicious prepared with thick-sliced brioche or challah bread. We serve this with a petite smoked ham, sausage patties, or bacon.

Provided by Rachael Ray Every Day

Categories Breakfast and Brunch French Toast Recipes

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

6 large eggs
½ teaspoon salt
1 cup half-and-half
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons superfine sugar
⅛ teaspoon freshly ground nutmeg
½ cup butter
1 ½ cups maple syrup
1 cinnamon stick
8 thick-cut slices panettone

Steps:

In a large shallow dish, whisk up the eggs, salt, half-and-half, vanilla, almond extract, sugar, and nutmeg.
Heat a large griddle over medium heat.
In a small pan, melt the butter. In a small pot, gently warm the syrup with the cinnamon.
Paint the griddle with the butter. Soak 4 slices of bread at a time in the egg mixture, turning and draining off the excess. Cook each slice slowly for 7 to 8 minutes, turning occasionally, until deeply golden. Remove to a wire rack-lined baking sheet and repeat with the remaining 4 slices of bread.
Brush the toast with melted butter and serve, spooning the warm syrup over the top.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 71.2 g, Cholesterol 183.3 mg, Fat 22.8 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 11.1 g, Sodium 413.5 mg, Sugar 51.5 g