We have been making french toast with panettone every Christmas, but we cut the bread horizontally into round slices - not vertically into wedges.
This way you get flat slices, which are much easier to soak in the egg mixture. We use a pie plate or a shallow soup bowl as the soaking dish, and just slide the slice of the panettone into the dish, before cooking it in the pan. Small change but it makes the whole process simpler.
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