Chocolate-stuffed Panettone French Toast with Orange Syrup

For the orange syrup:

Add the water and sugar to a small pan over medium-high heat. Mix the sugar into the water until it melts. Add the orange juice, zest and cinnamon. Bring the mixture to a boil.

Reduce the heat and simmer, stirring constantly, for about 5 minutes or until it begins to thicken. Remove the pan of syrup from the heat. Allow the mixture to cool slightly and transfer to a small bowl.

For the French toast:

In a bowl, combine the eggs, milk, and orange juice. Whisk to combine and set aside.

Add the mascarpone cheese, chocolate liqueur (if using), cinnamon, melted chocolate, and confectioners’ sugar into a separate metal bowl. Use a mixer and blend together until combined.

Spread a generous amount of the mascarpone mixture (about 2 tablespoons) over half of the panettone slices. Top the mascarpone layer on each with the remaining panettone slices.

Place the French toast sandwiches in a baking dish (roughly 8×8) so they are snug against each other.

Pour the egg mixture over the tops of the sandwiches. Cover tightly with plastic wrap and refrigerate for about 2 hours, or overnight.

Preheat the oven to 350 F.

Transfer the French toast sandwiches to a rimmed baking sheet lined with parchment paper.

Bake for about 10 minutes on one side, then flip and bake for another 10 minutes.

Remove from the oven and serve warm with the orange syrup.