pandoro french toast recipe
Servings 4
Ingredients
- 2 pandoro mini, or half of a regular one
- 2 eggs
- 1/2 cup milk 100 ml - - nondiary milk works too
- 1 teaspoon brown sugar
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon icing sugar
optional
- 1 tablespoon heavy cream also nondiary cream, like coconut
Instructions
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In a large bowl, mix the eggs, milk, sugar, salt, cinnamon (1 teaspoon), vanilla extract, one of the olive oil tablespoons, and the optional cream (this makes it thicker).
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In another (tiny) bowl, mix the icing sugar and cinnamon.
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Cut the Pandoro into 2.5 cm/1 inch slices.
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Place a frying pan over medium/low heat and oil it using a kitchen brush. Dip the Pandoro, one slice at a time, in the egg mixture for a few seconds.
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Fry each slice for less than a minute per side: you are looking for a thin golden-brown crust.
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Serve the toasts hot, sprinkled with cinnamon and sugar.
Recipe Notes
TIP: use a tea infuser to sprinkle sugar.
TIP2: use a cookie cutter to shape the toasts.