Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.


Recipe Summary

15 mins
25 mins
10 mins
4 pieces


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Cook's Notes:

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.

Nutrition Facts

504 calories; protein 7g; carbohydrates 71.2g; fat 22.8g; cholesterol 183.3mg; sodium 413.5mg. Full Nutrition