Start by cracking 5 eggs into a rectangular baking tray so you can easily dip the bread. Add half and half, milk, brown sugar in the raw, vanilla, orange zest, and ground cinnamon. Whisk well.

Next, get your Pandoro bread, again, Panetonne would work beautifully too.  Both breads can be found at any major grocery store during and after the holidays. Slice the bread horizontally into 3/4 inch slices.  Certain slices will be large, so you can slice those in half.  You want 8 pieces of bread total.

Heat up a cast-iron skillet on low-medium heat (dial #4), once hot, add a teaspoon of butter. Dip 2 slices of bread into the batter, about 3 seconds on each side. Add both slices of bread to the skillet. Cook for about 3 – 4 minutes on each side until golden brown. Once done, serve immediately, or set aside on a baking tray.

I cooked my French Toast ahead of time and then placed them in a 250 degree oven so they stayed warm until my guests arrived.  Works really well. Once you are ready to serve, sprinkle powdered sugar and drizzle a little maple syrup.  BEST FRENCH TOAST, EVER!