Panettone French Toast (Rabanada de Panetone)

Slice the panettone into pieces about two fingers thick, and cut each slice in half lengthwise.

In a shallow dish, combine the milk with three tablespoons of sweetened condensed milk and mix well with a fork.

Add a few drops of vanilla extract to the milk and sweetened condensed milk mixture and mix again.

In another dish, beat two eggs until they are completely combined.

Quickly dip the panettone slices into the liquid milk mixture, shaking off excess gently, and immediately dip them into the beaten eggs.

Place the slices on a wire rack to drain excess liquid, or gently press them to remove excess before frying.

In a separate dish, mix one cup of sugar with one tablespoon of ground cinnamon to prepare the coating. Set aside.

Heat a skillet with a little oil over medium heat and fry the French toast, a few at a time, until both sides are golden brown and have a slightly crispy crust.

Remove the French toast from the skillet and place them on paper towels to drain the oil, without piling them up.

While the French toast is still hot, immediately roll them in the sugar and cinnamon mixture until they are completely coated.

Let the coated French toast rest briefly to set before serving.