Rachael Ray's Panettone French Toast

Rachael Ray's Panettone French Toast

by Lucas Or Luke Gutierrez 1 year ago
3.5 (2)
15 minutes
504.4 kcal
71.2 g carbs
Description

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.

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
Directions
  1. 1. In a large shallow dish, whisk up the eggs, salt, half-and-half, vanilla, almond extract, sugar, and nutmeg.
  2. 2. Heat a large griddle over medium heat.
  3. 3. In a small pan, melt the butter. In a small pot, gently warm the syrup with the cinnamon.
  4. 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. 5. Brush the toast with melted butter and serve, spooning the warm syrup over the top.
Nutrition Facts
serving: 4 pieces
calories: 504.4 kcal
carbohydrates: 71.2 g
protein: 7 g
saturated fat: 11.1 g
cholesterol: 183.3 mg
sodium: 413.5 mg
fiber: 1.8 g
sugar: 51.5 g