Pandoro French Toast

Pandoro French Toast has become a delicious tradition on Christmas morning at our house. Surprise the kids by using your leftover Pandoro to create this festive breakfast!

Course Breakfast, brunch

Cuisine Italian

Keyword Pandoro french toast, Christmas breakfast,

Prep Time 10

Cook Time 24

Total Time 34

Servings slices

Calories 254kcal

Author Nadia Fazio

Ingredients

4 -1 inch slices Pandoro, (about 500 grams or 1 lb)
3 large eggs
3/4 cup milk
1 tsp cinnamon
2 tbsp butter, divided

For serving

raspberries, chopped pistachios, powdered sugar (optional)
maple syrup

Instructions

Cut the Pandoro crosswise into 4 -2.4 cm (1 inch) slices.
Prepare a shallow dish wide enough to hold the largest slice of Pandoro. Whisk the eggs, milk and cinnamon.
Melt 1 tbsp butter in a large non-stick skillet 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 remaining slices. Add a small pat of the remaining butter to the pan before adding each slice.
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. Lastly, dust with powdered sugar for that snowy effect. Serve hot with maple syrup, if desired.

Notes

Please note that the Nutritional Information may not be completely accurate and will vary according to exact portion side as well as the optional garnishes you may add to your french toast.

Nutrition