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.

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.

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.

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.

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.