Rachael Ray's Panettone French Toast

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 504 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Heat a large griddle over medium heat.

Step 3

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

Step 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.

Step 5

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