AuthordanieldiverThis has been my Christmas morning breakfast for many years now. I make my Christmas French toast out of the sweet star shaped Italian bread Pandoro. It typically comes in a large box like a present. It's sweetness lends itself well to French toast. I simple dip it in an eggy mixture with a little cinnamon before proceeding to fry it over a low heat until the entire house is scented with the Christmas aroma.
Whisk together the eggs, milk and cinnamon in a dish large enough to take both slices of bread in a single layer. Place the bread into the mixture and leave for a couple of minutes before flipping over and allowing the other side to soak up the eggy mixture.
Add the butter and a little drizzle of oil to a non-stick pan and heat over a low heat. When the butter has melted, carefully transfer the egg soaked slices of Pandoro to the pan and cook for 2 minutes a side until it is bronzed. Don't be tempted to increase the heat or you burn the outside before the breads centre is cooked.
Transfer to a plate and eat immediately either dusted with icing sugar or with a drizzle of maple syrup. Or if you have a sweet tooth both.
Ingredients
Directions
Whisk together the eggs, milk and cinnamon in a dish large enough to take both slices of bread in a single layer. Place the bread into the mixture and leave for a couple of minutes before flipping over and allowing the other side to soak up the eggy mixture.
Add the butter and a little drizzle of oil to a non-stick pan and heat over a low heat. When the butter has melted, carefully transfer the egg soaked slices of Pandoro to the pan and cook for 2 minutes a side until it is bronzed. Don't be tempted to increase the heat or you burn the outside before the breads centre is cooked.
Transfer to a plate and eat immediately either dusted with icing sugar or with a drizzle of maple syrup. Or if you have a sweet tooth both.