Rachael Ray's Panettone French Toast recipe

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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

Nutrition Info

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
servingSize: -
sodium: 413.5 mg
sugar: 51.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large shallow dish, whisk up the eggs, salt, half-and-half, vanilla, almond extract, sugar, and nutmeg.

  2. Heat a large griddle over medium heat.

  3. In a small pan, melt the butter. In a small pot, gently warm the syrup with the cinnamon.

  4. 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.

  5. Brush the toast with melted butter and serve, spooning the warm syrup over the top.

Recipe Yield

4 pieces

Recipe Note

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.

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