Preheat the oven to 200° or to a warm setting. Trim the bottom crust of the panettone and starting at the bottom cut it crosswise into 6¾ inch thick round slices. I oftentimes cut the panettone into 4 wedges to make smaller pieces.
In a large bowl, whisk the eggs until well blended. Add the cream, milk and sugar and whisk until well mixed.
Melt butter into your cooking surface, I use and electric grill, and raise heat to medium.
Dip slices into the egg custard, turning to allow both sides to absorb the custard. Grill the soaked panettone until they are gulden brown and firm. About 4 minutes each side.
Transfer to a baking sheet and keep them warm in the oven as you grill the remaining panettone slices.
Transfer to plates and top with a dollop of mascarpone cheese. Drizzle with warn syrup and add a touch of powdered sugar. Serve immediately.
Recipe by Gracie's Ravioli at https://graciesravioli.com/panettone-french-toast-recipe/