Get creative with your Christmas leftovers and turn them into a festive brunch with this panettone French toast recipe from Sophie Mann aka @mannsgotmunch. Sophie says, “Dunno about you but I always have a panettone kicking about after Christmas, What better way to use it than a banging custardy French toast, with seasonal compote and mascarpone cream.” It’s a great one to whip on New Year’s Day too, so give it a go with the recipe (which serves 4-6) below:

What You Need

For the French toast
1 panettone or brioche (around 500g)
3 eggs
1 cup milk
1tsp sugar
1/2tsp cinnamon
1tsp vanilla extract
Pinch of salt
Butter for frying

For the compote
120g fresh or frozen cranberries
70g mixed frozen or fresh berries
3 tbsp caster sugar
Juice of an orange
1tsp honey

For the mascarpone
200g Mascarpone
1tsp vanilla paste or essence  
Zest of an orange

To serve
1 cup crushed nuts (pistachios, pecans, walnuts, almonds and hazelnuts would work)  
Maple syrup

What You Do

1. Make the compote. Put all the ingredients in a small saucepan with 1tbsp of water, gently simmer for around 5 minutes until the sugar has dissolved and the berries have softened. Mash lightly to burst some of the berries and reduce to your liking. Set aside.

2. Whip the mascarpone up with the orange zest and vanilla.  

3. In a large bowl whisk the eggs with the milk, vanilla, sugar, cinnamon and salt.

4. Heat a tbsp of butter in a large pan over medium heat. Cut the panettone into 2-inch thick strips and dunk them in the eggy mixture, then fry for around 2 minutes per side until browned. Do this in batches of 4.

5. Serve with the compote, maple syrup, mascarpone and crushed nuts.