Panettone French Toast with Bourbon-Vanilla Whipped Cream

Preheat oven to 200 degrees F.

Slice panetonne into vertical slices about 1 inch thick.

In a medium bowl, whisk together eggs, milk and sugar until creamy and well blended. Pour egg mixture into a shallow dish.

Heat a griddle over medium heat. Working with a couple of slices at a time, soak each slice of panettone in the egg mixture for 10-20 seconds per side.

Melt 1 tsp of butter on the griddle per two slices of panetonne. Cook each egg-soaked slice of bread for 2-3 minutes per side until golden brown. Transfer to the warm oven and repeat with remaining slices.

While French toast is cooking, using an electric mixer, beat whipping cream, vanilla, powdered sugar and bourbon until stiff peaks form.

When all panettone is cooked, serve 2 slices per person with a dollop of bourbon whipped cream.