Try this festive pandoro french toast, then check out our classic french roast.


  • 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


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


  • 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


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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