1.
For strawberries, place sugar and wine in a saucepan over medium heat. Stir gently until sugar is dissolved. Bring to the boil, then simmer, without stirring, for 10 minutes. Add berries and poach for a further 8 minutes until softened but holding their shape. Remove berries to a plate, then turn heat to medium-high and return syrup to the boil for a few minutes to reduce.
2.
Meanwhile, make the toast. Lightly whisk eggs with milk, sugar and cinnamon in a large bowl. Place pandoro in mixture and soak for 1-2 minutes each side. Melt butter in a large frypan over medium heat. Cook 5-8 minutes each side until golden brown and dry to touch. Place 2 wedges on each plate, then top with berries and syrup. Dust with icing sugar and serve with ice cream.