Panettone French Toast

Got leftover Christmas pannetone? Then make this simple yet delectable French toast for an unforgettable brunch. 

Makes 6 large servings or 12 small servings

1 loaf Italian panettone bread, cut into 6 thick slices
6 large eggs
1 1/2 cups milk (whole or low-fat)
3/4 teaspoon ground cinnamon
1 1/2 teaspoons pure vanilla extract
zest of 1 large orange
butter, for the griddle
maple syrup
confectioners' sugar

In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, vanilla, and orange zest and whisk until well combined.

Place griddle over medium-high heat. Melt a little butter on the griddle until just coated.

Dip one slice of bread in the egg mixture, allowing the excess to drip into the bowl, then place on the hot buttered griddle. Cook for 1 minute per side, or until golden brown and the egg has set. Place on a warm plate and cover until ready to serve. Repeat with remaining slices, buttering the griddle as necessary. Cut each slice into 2 triangles. Place 12 triangles of French toast on a serving platter. Drizzle with maple syrup and dust with confectioners' sugar. Serve hot.