Panettone French toast

• eggs↗3
• whole milk↗150ml ml
• mixed spice1 tsp tsp
• double cream↗2 tbsp tbsp
• brandy↗3 tbsp tbsp
• unsalted butter↗40g g
• mixed dried fruit4 tbsp tbsp
• slices panettone↗4

  (around 320g), cut in half to make 8

• crème fraîche↗60g g

  to serve

• maple syrup↗

  to serve (optional)

• icing sugar↗2 tsp tsp

  to serve

Step-by-step instructions

1. 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. 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. 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. 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. 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.