Of course, Pain Perdu really means French toast (translates to lost bread – a great way to use up stale bread), but why not pretend you’re the world’s greatest chief?  Not like anyone else in the house is running to the stove for breakfast, right?  Hard to get finished photos when the slices fly right off the platter!  I always pick up and freeze Panettone bread when it goes clearance.  Perfectly yummy to start with; sweet enough that I don’t use sugar or syrup.

Couple of eggs, large splash of half & half (or milk), some vanilla extract plus a sprinkle of ground cinnamon, all whisked together.  Fry in butter until golden brown on each side.  If you’re using this type of bread/cake, don’t slice too thin or they’ll fall apart when they hit the egg wash.  That’s all there is to it!