Set the oven at 200C/gas mark 6.Top and tail the gooseberries, then put them in a shallow baking dish. Spoon in the honey, crush and scatter over the mint leaves and add 3 tablespoons of water.
Bake in the preheated oven for 15-20 minutes, maybe less if your gooseberries are ripe, till the honey has melted and the berries are starting to burst.
Slice the brioche or panettone thickly, then toast lightly on both sides. Spoon the hot, soft gooseberries and their juice over the toasted bread, removing the mint leaves as you go.