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.
Nutritional Information
- Kcals 337
- Fat 10.9g
- Saturates 4.3g
- Carbs 51.1g
- Sugars 32.2g
- Fibre 1.8g
- Protein 6.9g
- Salt 0.6g
