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1
For the orange syrup:
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2
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.
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3
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.
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4
For the French toast:
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5
In a bowl, combine the eggs, milk, and orange juice. Whisk to combine and set aside.
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6
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.
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7
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.
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8
Place the French toast sandwiches in a baking dish (roughly 8x8) so they are snug against each other.
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9
Pour the egg mixture over the tops of the sandwiches. Cover tightly with plastic wrap and refrigerate for about 2 hours, or overnight.
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10
Preheat the oven to 350 F.
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11
Transfer the French toast sandwiches to a rimmed baking sheet lined with parchment paper.
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12
Bake for about 10 minutes on one side, then flip and bake for another 10 minutes.
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13
Remove from the oven and serve warm with the orange syrup.
