Panettone French toast with cardamom crème fraîche and berries

If you don’t know what to do with your Christmas Panettone, consider using the leftovers for a scrumptious dessert or breakfast. Fresh Australian summer fruits complement the rich spices of the panettone and cardamom crème fraîche.

• 200 ml creme fraiche
• 1 tbsp brown sugar
• 3 tsp ground cardamom
• 4 eggs
• 125 ml milk
• 1 tsp vanilla bean paste
• 4 long slices panettone, halved
• 80 gm unsalted butter, chopped
• Mint, to serve

• 80 gm strawberries, hulled, halved and quartered
• 2 tbsp brown sugar
• 1 tbsp orange-flavoured liqueur, such as Grand Marnier, or to taste
• Finely grated zest and juice of ½ orange
• 125 gm raspberries