This is Panettone.  It is a tasty brioche type bread laden with raisins and candied fruit.

Cut the bread in 1/4 inch pieces about an hour or so before making the french toast.  We want to allow the bread to dry out a little.    Do not make the slices too small because they have to absorb the egg mixture.

For each loaf of Panettone crack 9 eggs into a bowl.  Add 1/2 cup of milk and one 1 teaspoon of Vanilla

Being an old fashioned Grammie, I still use a fork to beat the eggs, milk and vanilla together.   Of course it is a Granny fork.  🙂  I spray my cast iron griddle with non-stick spray and cook one piece of toast at a time.

I brown the toast then put the pieces on a sheet pan and put them in the oven to finish cooking through.  I like to make at least two loaves of Panettone french toast at a time.  They freeze very well.  Since Xan gets up before 6 am on school days, I like to freeze them one slice to a freezer bag.  Her mom, Gina, can then take out one bag and microwave it for one minute for Xan’s breakfast.