Rachael Ray's Panettone French Toast recipe
All Recipes Breakfast and Brunch Recipes French Toast Recipes
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 caloriescarbohydrate: 71.2 gcholesterol: 183.3 mgfat: 22.8 gfiber: 1.8 gprotein: 7 gsaturatedFat: 11.1 gservingSize: -sodium: 413.5 mgsugar: 51.5 gtransFat: : -unsaturatedFat: : -
Directions Rachael Ray's Panettone French Toast
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.