Panettone French toast

Use up your leftover Christmas panettone by making this decadent French toast served with crème fraîche and maple syrup. It's a perfect festive breakfast

Ingredients

• 3 eggs
• 150 ml whole milk
• 1 tsp mixed spice
• 2 tbsp double cream
• 3 tbsp brandy
• 40 g unsalted butter
• 4 tbsp mixed dried fruit
• 4 slices panettone (around 320g), cut in half to make 8
• 60 g crème fraîche, to serve
• maple syrup, to serve (optional)
• 2 tsp icing sugar, to serve

Steps

1. Tip the eggs, milk, mixed spice, double cream and 1 tbsp brandy into a jug and beat to combine, then pour the mixture into a large, shallow dish.
2. Pour the remaining brandy into a cold frying pan along with 15g butter and the mixed fruit. Warm over a low heat for 3-4 mins until the butter has melted and the liquid has thickened slightly. Pour the fruit mixture into a small heatproof bowl and set aside.
3. Lay the panettone slices in the egg mixture and flip over to soak. Do this quickly so it doesn’t break apart. Set aside on a plate.
4. Melt the remaining butter over a medium-low heat in the frying pan you used earlier, and fry the panettone slices for 3-4 mins on each side until golden and cooked through. It’s easier to do this over a lower heat so the outside doesn’t burn before the centre cooks.
5. Divide the slices between four plates, then top with the crème fraîche, mixed fruit, a little maple syrup (if using) and a dusting of icing sugar.