Panettone is typically exchanged around the holidays. Use it to treat any house guests with a breakfast of sweet Panettone French Toast in the morning.
Beat the eggs in a large bowl. Add in all the remaining ingredients, except for the Panettone and mix to combine.
Rip or cut the Panettone into small chunks – about 2-3” squares. Dunk the Panettone chunks into the egg mixture, soaking them.
Place the chunks into the baking dish, one after another until the dish is full. Feel free to pack the cake pieces tightly, as you want them to hold together.
Once you have used all the cake pieces, cover the dish with aluminum foil and refrigerate for at least 2 hours, but best if overnight (Added bonus: prepare this dish on Christmas Eve, and bake in the morning while unwrapping presents!).
Heat an oven to 375°F. Place the covered baking dish in the oven and bake, covered, for 25 minutes. Uncover, and bake until the top is golden brown, another 15-20 minutes.
Remove from the oven, and with a sharp knife, cut into slices (like toast!). Serve with the suggested garnishes (and extra tinsel).