Panettone French Toast

1. Start by cutting the panettone into 1-inch thick slices, as shown in the images above. Then take those slices and cut them in half for easier handling.
2. In a bowl, combine the milk, sugar, orange zest, liquor and eggs. Whisk together to incorporate all the ingredients.
3. Gently dip the panettone slices into the egg mixture, turning to coat both sides. Be sure to do this quickly to prevent the bread from becoming too saturated, but also ensure that the mixture penetrates through to the center of each slice.
4. After dipping, gently press the bread to allow any excess liquid to drip off. This step is crucial to avoid over-saturating the bread, which could cause it to fall apart.
5. Heat a plancha or skillet over high heat until it’s really hot. Once the skillet is hot, add the butter and reduce the heat to medium-high.
6. Add the panettone French toast pieces to the skillet, and let them sizzle until golden brown and crispy. Depending on the size of your skillet, you may need to cook the slices in batches to avoid overcrowding the pan, which can compromise the caramelization process.
7. Serve the panettone French toast warm with real maple syrup to taste and a dusting of powdered sugar, if desired. *See notes for more serving suggestions!

Bom Apetite!!