Panettone is traditional Italian fruit bread which is served at Christmas time. It is delicious anytime of the day but I have used it many times in puddings. It works wonderfully for bread and butter pudding, French toast or as I have done here added a few summer berries and yoghurt and it has turned into the perfect start to your Christmas day!
2 Tbsp rose petal sugar
1 cup strawberries, halved and hulled
1 cup cherries, stones removed
1 cup raspberries
1 cup (280g) Greek yoghurt
900g panettone or fruit bread, thickly sliced
Combine the berries together in a bowl and sprinkle over 1 tablespoon of the rosepetal sugar and let the berries macerate to draw out their natural juices.
Combine the remaining sugar with the yoghurt.
Toast the panettone under a preheated hot grill for 1 minute each side or until golden. Place on serving plates, top with the yoghurt mixture and spoon over the berries and juices.