Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pandoro french toast with blueberry and sage compote
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 2 eggs
- 75ml whole milk
- 1 tsp vanilla extract
- 2 tbsp caster sugar
- 3 mini pandoros, thickly sliced (see notes below) or brioche (6 thick slices)
- for frying butter
BLUEBERRY SAGE COMPOTE
- 400g blueberries
- 4 leaves sage
- ½ lemon, juiced
- 4 tbsp caster suagr
- 1 tsp vanilla extract
Method
- STEP 1
Put the compote ingredients into a pan and cook for 10-15 minutes until the fruit has started to break down and the liquid has reduced and become slightly syrupy. Remove from the heat and discard the sage leaves.
- STEP 2
Put the eggs, milk, vanilla and caster sugar into a bowl and whisk to combine. Dip each slice of pandoro into the egg and milk mixture, submerging for a few seconds so that it absorbs the liquid. Heat a little butter in a large frying pan, and swirl to cover. Fry a few pieces at a time, cooking for around 3-4 minutes until golden brown on each side. Repeat with the remaining slices and serve hot with the blueberry sage compote.
