French Toast Recipe with Blueberry Compote

Pandoro french toast with blueberry and sage compote

Name: Pandoro french toast with blueberry and sage compote
Total time: 25 min
Yield: serves 6

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

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.

How To Make French Toast and Easy French Toast Recipes