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Pandoro french toast with blueberry and sage compote

Name: Pandoro french toast with blueberry and sage compote
Total time: 25 min
Ingredients: eggs 2; whole milk 75ml; vanilla extract 1 tsp; caster sugar 2 tbsp; mini pandoros 3, thickly sliced (see notes below) or brioche (6 thick slices); butter for frying; blueberries 400g; sage 4 leaves; lemon ½, juiced; caster suagr 4 tbsp; vanilla extract 1 tsp

25 minutes
serves 6
Easy

Try this quick and easy buttery Italian-style french toast. Our alternative french toast uses pandoro (similar to panettone) for a more decadent breakfast recipe, perfect for Christmas day morning

By Edd Kimber

Published: November 28, 2017 at 10:55 am

Ingredients

eggs 2
whole milk 75ml
vanilla extract 1 tsp
caster sugar 2 tbsp
mini pandoros 3, thickly sliced (see notes below) or brioche (6 thick slices)
butter for frying

BLUEBERRY SAGE COMPOTE

blueberries 400g
sage 4 leaves
lemon ½, juiced
caster suagr 4 tbsp
vanilla extract 1 tsp

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.

Pandoro is a traditional Italian yeasted bread – think panettone without the fruit. The mini loaf versions are available from Sainsbury’s and Italian delis at Christmas.
Check out our French toast recipes for indulgent brunch ideas.