Pandoro french toast is a recipe to use pandoro leftovers, but also a delicious dish for an intimate, gourmet, Sunday breakfast – or brunch.
It is based on the classic french toast recipe. Still, we use Italian pandoro instead of bread, olive oil instead of butter, and brown sugar, which is more aromatic and intense, fundamental as also pandoro is tastier than bread.
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pandoro french toast recipe
- 1 spoon heavy cream - also non diary cream, like coconut
In a large bowl mix eggs, milk, sugar, salt, cinnamon (1 spoon), vanilla extract, 1 of the olive oil spoons and the optional cream (this makes it thicker).
In another (tiny) bowl mix together confectinary sugar and cinnamon.
Cut the Pandoro in slices of 1.5-2 cm.
Place a frying pan over medium/low heat and oil it using a kitchen brush. Dip the Pandoro, one slice at the time, in the egg mixture for a few seconds.
Fry each slice for less than a minute per side: you need a thin golden-brown crust.
Serve the toasts hot, sprinkled with the cinnamon sugar.
TIP: use a tea infuser to sprinkle sugar.
TIP2: use a cookie cutter to shape toasts.
Pandoro preferences, wishes & tips
Pandoro is my favorite Italian Christmas sweet, but apparently, I’m a minority: three out of four Italians prefer panettone.
When I was a young girl, new to all things Italian, my aunt gave me two recommendations about pandoro:
- Buy them all early in November, cause the first ones are the best. She meant that producers make the first ones tastier, to capture clients for the rest of the Christmas period.
- Make a wish when you open your first pandoro.
The first advice may be true for artisanal pandoro cakes, which, by the way, are the only allowed in our house.
But I always forget the second recommendation: when shaking the plastic bag full of confectionary sugar, making sure it adheres to the whole pandoro surface, I’m too excited and always forget to make a wish!
Enjoy your pandoro French toast!