2 extra-large eggs
1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 teaspoon good honey
1/8 teaspoon kosher salt
2 large slices Panettone
Unsalted butter
Vegetable oil
Preheat the oven to 250 degrees F.
In a 9" x 9" baking dish, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the panettone into 3/4-inch thick slices. Soak one slice at a time in the egg mixture for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat (I used my Cuisinart Griddler). Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slice, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.