Rachael Ray's Panettone French Toast

Name: Rachael Ray's Panettone French Toast recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4 pieces
Cuisine: Global
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

by Lucas Or Luke Gutierrez 1 year ago

3.5 (2)

15 minutes

504.4 kcal

71.2 g carbs

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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. 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.

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