Place the eggs in a large bowl with the orange rind and milk. Whisk until fully combined and frothy

Heat a little butter in a large non stick frying pan over medium heat until bubbling

Working two at a time, dip slices of panettone or brioche in the egg mixture. Gently coat then allow excess egg to drip off

Place the slices in the pan and cook for 1-2 minutes on each side until golden. Remove from the pan, keep warm and repeat with remaining bread and eggwash

While the French toast is cooking, mix together the maple syrup and Cointreau until fully combined

Once all the slices of panettone or brioche are cooked, serve drizzled with the maple syrup and scatter with fig wedges