Name: Rachael Ray's Panettone French Toast recipe
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

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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

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.

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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