In a saucepan, gently bring the milk, cream, and vanilla pod to a boil. Remove from heat and let it infuse for 10 minutes.

Pour the warm mixture over the panettone slices and allow them to soak until well absorbed.

Lightly dip the soaked panettone into the beaten eggs, ensuring an even coating.

Arrange on a tray and bake in a preheated oven at 220°C for about 8 minutes, until golden and slightly crisp on the edges.

Sprinkle generously with pistachios and serve warm.