- Prep time
- 15 minutes PT15M
- Cook time
- 10 minutes PT10M
- 4–6 servings
Give your traditional French toast breakfast an Italian twist with decadently delicious pandoro.
- 1 Il Pandoro di Verona
- ½ cup unsalted butter, divided
- 3 eggs
- 1 cup cream
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Cut the pandoro into 1-inch thick rounds, creating star-shaped slices.
Melt half the butter and set aside.
In a large bowl, whisk together the eggs, cream, sugar, cinnamon, vanilla extract and salt. Whisk in the melted butter.
In a large nonstick skillet over medium heat, melt the remaining butter. Dip each slice of pandoro into the batter, gently turning them over so both sides can absorb the batter. Transfer each piece to the hot pan and cook until golden brown, 3–5 minutes per side.
Transfer the pandoro slices to a serving plate and finish with your favorite French toast toppings.