Pandoro French Toast is a great way to use Pandoro during the holidays. It is so easy and delicious and great for breakfast/brunch on Christmas or New Year’s morning.
Fun fact, French toast is not actually French. It originated in the Roman Empire and was called “pan dulcis.” It was not until 1724 in America that it was called “French” Toast. A man named Joseph French, an innkeeper from New York, introduced this dish. He intended to name it French’s Toast, but left out the apostrophe and S. So it was a grammatical error that contributed to everyone thinking this recipe is French
Pandoro French Toast
Ingredients
(Serves 12)
Sweetened Mascarpone Cream
½ Cup Heavy Cream
1/4 Cup Mascarpone
1 Tsp. Vanilla Extract
3 Tbsp. Powdered Sugar
For the French Toast
1 Pandoro (12 Slices), slice in ¾ inch slices
6 Eggs, Beaten
3 tsp. Vanilla
6 tbsp. Powdered Sugar
1 Cup Whole Milk
Butter for the Pan
Maple Syrup for Drizzling
Method
First the mascarpone cream. In a mixer (use the whisk attachment) add in your heavy cream and beat until a cream is formed.
Add in the mascarpone, vanilla and powdered sugar. Whisk until combined. Set aside. NOTE…this can be done ahead of time.
Next, in a bowl, beat the eggs. Whisk in the vanilla, powdered sugar and milk.
Heat up and melt butter in a large frying pan.
Place a slice of the Pandoro in the egg mixture and coat on both sides. I like to poke the bread a little on each side with a fork so this mixture really soaks into the bread.
Place the Pandoro in the pan and cook for about a minute or two on one side. Flip and cook on the other side. Remove from the pan and repeat this process for each slice of Pandoro.
For serving, I place the Pandoro on a large plate. Put some of the mascarpone cream around it. Top with maple syrup and powdered sugar and serve.