Preparation:

1. Remove the paper from the panettone and cut in half, separating the top from the bottom.  Save the top for another use.  Slice the bottom into 3/4 to 1 inch thick slices, then cut each slice in half (you should have about 12 pieces).  Remove the thicker bottom crust, if desired, then place the bread in a glass baking dish just big enough to hold them.
2. In a bowl, combine the eggs, milk, cream, sugar, vanilla and cinnamon.  Mix well; pour over the top of the bread in the baking dish.  Allow the bread to soak in the custard for 2 - 3 minutes, then gently, using your hands, turn them.  (Because the bread is delicate, turning gently by hand ensures that you don't break them. Be sure to wash your hands both before and after turning the pieces.)  Allow the second side to sit in the custard for an additional 2 - 3 minutes.
3. Heat a skillet over medium heat; when hot add the olive oil and butter, once the butter has melted add the soaked bread; in batches if necessary.  Cook 2 - 3 minutes or until browned on one side, turn and repeat with the other side.
4. Remove the toast to a warmed dish and top with a dollop of mascarpone cheese, lightly dust with powdered sugar and serve with maple syrup, if desired.
Makes 4 - 6 servings.
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Look for Perugina Panettone and other fine Perugina, Baci and Colavita products in your supermarket, or to purchase on-line visit ColavitaStore.com.