Pandoro French Toast

Pandoro French Toast has become a Christmas morning tradition at our house.  The perfect way to use up that leftover Pandoro! 

Just one more post before Christmas!  I just had to share with all of you our traditional Christmas morning breakfast, Pandoro French Toast.  I know what you’re thinking.  After spending Christmas Eve eating lots of rich foods such as Sfinci; Coquilles St-Jacques and lots of sweets, why not wake up and eat a decadent breakfast!

Well you see, we’d always have this leftover Pandoro from Christmas lying around for a while. So one Christmas morning several years ago I decided why not make french toast with it and use it all up?  That’s all it took for my children to request it each year and now Pandoro French Toast is a Christmas morning tradition at our house.

We’ve never been fond of the traditional candied fruit panettone.  That’s why I created my own with chocolate and almonds.  However, when it comes to french toast we prefer this simple Pandoro.  Pandoro originated in Verona, Italy and basically means “golden bread”. It is baked in a special star shaped mold that gives it it’s unique star shape.

As you can see the lovely star shaped slices also make beautiful french toast!

I then decided to take it a step further and piled up the slices into a Christmas tree formation and decorated it with raspberries and chopped pistachios for that extra festive look.

And finally, I gave it a dusting of powdered sugar for that snowy effect.  Quite pretty, if I do say so myself!

How to make Pandoro French Toast:

I have no doubt that most of you have made French toast before, but I’ll show you how I prepared the Pandoro and served it.

First, cut the Pandoro crosswise into 2.4 cm (1 inch) slices.  I cut four pieces and of course the person with the smallest appetite gets the top piece!

Prepare a shallow dish wide enough to hold the largest slice of Pandoro.  In this dish whisk 3 eggs with 3/4 cup milk and 1 tsp cinnamon. Prepare a large non-stick skillet and melt 1 tbsp butter on medium heat.

Dredge the largest piece of Pandoro on both sides.  Don’t let sit in the milk/egg mixture too long or it will become too soggy and difficult to lift without breaking.

Place in the pan and cook for about 3 minutes, until light brown.  Flip and continue cooking on the opposite side for about 2-3 minutes longer.  Transfer to a plate and keep warm while cooking the other slices.

For presentation, pile the slices on top of one another beginning with the widest piece at the bottom.  Top with berries, chopped pistachios or other ingredients of your choice.  Chocolate chips would definitely be popular with the kids.  Lastly, dust with powdered sugar for that snowy effect.  Serve hot with maple syrup, if desired.

So that’s it dear readers!  Best wishes to each of you and your loved ones during this holiday season.  I’d like to take this opportunity to thank you for your support, your lovely comments and loyalty.  Looking forward to a wonderful new year with lots of good food in it!  Buon Natale!