Ingredients (serves 6)

• 1 Panettone
• 6 Eggs
• 3/4 cup Thickened cream
• 3/4 cup Whole milk
• 1/4 cup Sugar
• 2 TBS Unsalted butter
• 1/2 cup Mascarpone cheese
• Assorted fresh berries
• Icing sugar to dust
• FOR THE SYRUP
• 1 cup Water Water
• 1 packed cup Brown sugar
• 2 TBS Thickened cream

Method

1. For the syrup. In a heavy base saucepan, bring the water and the sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to about 1 cup (approximately 10 minutes)
2. Remove the pan from the heat and whisk in the cream. Keep warm unil serving
3. Meanwhile, using a serrated knife, remove the top from the panettone, and cut the bottom of the panettone Into 4 large, thick slices. Cut each of these slices into quarters, so that you have 16 quarters
4. In a large bowl, whisk the eggs, cream, milk and sugar until smooth. Melt 1 TBS butter in a non stick frying pan. Working in batches, dip slices of the panettone in the milk mixture, turning to allow both sides to soak it up.
5. Cook the panettone slices until they are golden and firm to the touch. Place cooked slices into a low oven to keep warm, and repeat with the remaining panettone until all cooked.
6. Transfer to a serving plate, and top with fresh berries, drizzle with the syrup and lastly top with mascarpone and a dusting of icing sugar