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Rachael Ray's Panettone French Toast

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Recipe Summary 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.

Ingredients | Paleo Granola Recipe Rachael Good Eats

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

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.

You can use heavy cream instead of half-and-half.

Substitute 1 cup honey for the maple syrup if desired.

From the book "RACHAEL RAY 50: Memories and Meals from a Sweet and Savory Life" by Rachael Ray. Copyright (c) 2019 by Rachael Ray. Published by Ballantine Book, an imprint of Random House, a division of Penguin Random House LLC.

Info | Paleo Granola Recipe Rachael Good Eats

prep: 10 mins cook: 15 mins total: 25 mins Servings: 8 Yield: 4 pieces

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