If you are making a double batch or just want to keep the French toasts warm, warm your oven to 200˚F.
Unwrap the Panettone. You will notice that it has paper around its bottom. You can gently peel all the paper off. If I want to preserve the other half of the Panettone for later, I often choose to leave the paper on.
Cut 4 slices off the Panettone. Note: No matter how you slice it, there is no way to make them evenly big. If you left the paper on, you can cut right through is with a good (bread) knife. Set the slices aside.
Carefully place the soaked Panettone slice into the hot skillet. Fry on the first side until golden brown.
With a spatula, carefully flip it onto the other side and fry until golden brown.
When done, remove the Panettone French toast from the skillet and transfer to a plate. You can keep it warm in a warm oven.
Continue with the remaining slices.
Serve the Panettone French Toast as is, with a dusting of powdered sugar, some maple syrup, fruit, or your favorite toppings.