Panettone French Toast (6 servings) For The Cinnamon Syrup: 1 cup water 1 cup packed dark brown sugar 2 Tablespoons whipping cream 1/2 teaspoon ground cinnamon For The French Toast: 1 pound loaf panettone bread 6 large eggs 3/4 cup whipping cream 3/4 cup whole milk 1/4 cup sugar 2 Tablespoons unsalted butter 1/2 cup mascarpone cheese powdered sugar - for dusting First The Syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup - about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm as you make the French Toast. For The French Toast: Preheat the oven to 200 degrees. Take any paper off of the panettone and trim off the bottom crust. Starting at the bottom end of the panettone, cut it crosswise into 6 round slices. In a large bowl, whisk the eggs. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch - about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard. To Serve: Dollop mascarpone over each serving. Dust lightly with the powdered sugar. Drizzle generously with the warm cinnamon syrup. Watch Giada De Laurentiis Make This French Toast: Rich and delicious. A real treat for the holidays. Too heavy for everyday breakfast. Special indulgence. Mr Breakfast would like to thank mkitty for this recipe. Recipe number 2700. Submitted 12/11/2009.