Make the french toast to order.
This recipe was created from Catherine Fulvo's panettone triffle recipe.
Poach a pear in simple syrup spiked with Kirsch.
Soak one slice of panettone in a boozy simple syrup and beaten eggs.
Lightly fry the panettone eggy bread until cooked.
Serve with cream and nuts!
Panettone French Bread with Boozy Poached Pears, Mascarpone & Pistachio Nuts