Rachael Ray's Panettone French Toast

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.