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Pandoro French Toast



I had never tried a Pandoro until this year.  We buy a  Panettone every year (or two or three) but had never bought a Pandoro.  A Pandoro is a sweet Italian yeast bread that is shaped like a star and which is traditionally seen over the Christmas and New Year Period.


Very similar to a Panettone, but with no fruit involved.  A six pointed star, traditionally dusted with icing sugar and served in wedges. Like I said, this was the first year we had bought one, and Meh . . .  I prefer Panettone.  Having said that however  . . .  it makes GREAT French Toast!


We had it this morning for our breakfast served warm with some warmed up pigs in blankets leftover from yesterday and a warm Maple Mincemeat Syrup.


Pigs in blankets are the tiny pork sausages wrapped in bacon that the British traditionally serve as a garnish for their Christmas Turkey's.  Quite yummy.  They are really easy to make however. 


You just either buy the smaller sized sausages, or twist chipolata sausages (thinner than bangers) in the middle into two sausages,  cut apart, wrap in bacon and then roast until done in a moderate oven.  Easy peasy.


The French toast is equally as easy.  You just slice the Pandoro into 3/4 inch thick slices.  So cute, they look like stars . . . some of the slices will be larger in circumference as you get closer to the base of the Pandoro.


Cut these larger slices in half down through the middle, so with each slice you get two.  Easier to manage and more suitably sized for individual servings.


The syrup is also very easy  . . . it is simply Maple Syrup heated together with leftover mincemeat. If you are like me you will have some languishing at the back of the refrigerator from making your mince pies that you want to use up.  Don't worry if you don't have any mincemeat, just use plain warmed Maple Syrup. It will still be very very good!


*Pandoro French Toast*
Serves 4 to 6
(depending on appetites)

A delicious post Christmas (Boxing Day) breakfast dish, served with warmed up Pigs in Blankets and a warm mincemeat syrup! 

For the French Toast:
5 large free range Eggs
180ml single cream (3/4 cup, half and half)
180ml semi skimmed milk (3/4 cup)
1 tsp vanilla
1 tsp finely grated orange zest
1/4 tsp ground cinnamon
8 slices of am Italian Pandoro, 3/4 inch thick (larger slices cut in half horizontally)

Butter for frying

For the Syrup:
240ml maple syrup
2 heaped dessert spoons of  prepared mincemeat  

 
Crack the eggs into a large flat casserole dish.  Beat in the cream, milk, vanilla, orange zest, and cinnamon,  Mix well together.  

Heat a large non-stick skillet over medium heat.  Brush with melted butter. 

Dip the slices of pandoro into the egg mixture, for about 30 seconds on each side.  Place cut side down in the heated  buttered skillet.  Cook for a few minutes until golden on one side, than flip over and brown the other side.  Keep the slices warm in a low oven while you are cooking all of them.  (Note - I heated up the pigs in blankets in the same skillet as I was cooking the pandoro) 

Whisk the maple syrup together with the mincemeat, and then heat for about 35 to 40 seconds in the microwave.  Pour into a small jug for pouring at the table. 

Serve the pandoro hot with the warmed pigs in blankets and syrup at the table. 

Note - I dusted with icing sugar for presentation purposes.



This made for the perfect Boxing Day Breakfast!  Bon Appetit! 


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Marie Rayner
6 Comments
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6 comments:

  1. Never knew the difference:) Pandoro..love the that they are stars when sliced..Happy Boxing day Marie!

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    Replies
    1. They make for a really pretty presentation using something really simple! Happy Boxing Day Monique! Xo

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  2. I made french toast on Christmas Eve using Panettone and eggnog instead of cream. It was soooooooo good. Merry Christmas!

    ReplyDelete
    Replies
    1. Sounds fabulous Janice! Merry Christmas! Xo

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  3. I had to Google a photo of a traditional British turkey! Those little sausages do look tempting.

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    Replies
    1. Its all good Strictly! Happy New Year! xo

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