Pandoro French Toast

Christmas French Toast

This 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.

[cooked-sharing]

Pandoro French Toast

Yields2 Servings

 2 Eggs
 3 tbsp Full fat milk
 1 pinch Ground Cinnamon
 2 Thick slices of pandoro, approx 2 cm thickness
 25 g Butter
 Drizzle of vegetable oil
 Maple Syrup or icing sugar, to serve

1

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.

2

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.

3

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

 2 Eggs
 3 tbsp Full fat milk
 1 pinch Ground Cinnamon
 2 Thick slices of pandoro, approx 2 cm thickness
 25 g Butter
 Drizzle of vegetable oil
 Maple Syrup or icing sugar, to serve

Directions

1

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.

2

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.

3

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.

Christmas French Toast

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

%d bloggers like this: