Pandoro French Toast

Pandoro French Toast

Pandoro French Toast

#AD Try this elegant recipe for a delicious Mother’s Day breakfast and pretty much any Sunday brunch thereafter. I love using pandoro which is like a panettone but without the dried fruit. I’m keeping it seasonal with rhubarb but any berries would be great. The whipped ricotta pairs perfectly and looks pillowy. The maple syrup at the end is also a total must! I’ve partnered with Stella Kitchenware to create this dish in the Eclipse non-stick frying pan. Made with tri-ply technology, heat radiates throughout the pan for a consistent controllable temperature. Also featured is their knife, whisk and frying spatula. This is a classic British cookware brand that is all about quality long-lasting products with a lifetime guarantee.

Serves 2

Ingredients:

X2 1.5cm slices of pandoro (or brioche works)

4 medium eggs, + x1 yolk

1 tsp cinnamon powder

1 tsp vanilla extract

2 tbsp unsalted butter

1 handful pistachios, roughly chopped

3 tbsp maple syrup

Pinch salt

For the rhubarb:

255g rhubarb, chopped into 5cm pieces

1 tbsp muscovado sugar

Juice of 1 blood orange

For the whipped ricotta:

5 tbsp ricotta

3 tbsp double cream

1/2 tsp vanilla extract

1/2 tsp icing sugar, plus extra for dusting

Preheat the oven to 180 C degrees and add the ingredients for the rhubarb into a baking tray. Bake for 10-12mins or until the rhubarb is soft.

Add the ricotta ingredients together to a bowl and use a whisk to mix together until light and fluffy. About 1- 2 mins. In a large bowl add the eggs, yolk, cinnamon, vanilla and pinch of salt. Whisk lightly together. Dip one of the pandoro slices in the batter and make sure it is completely coated. Let excess batter drip off.

Set a frying pan to a medium to high heat and add half of the butter. Once melted, add the pandoro and turn down the heat to medium. Fry for 1 min before flipping over. It should be lightly golden and continue to cook the other side. Do the same with the second slice.

Serve each slice on a plate with the whipped ricotta on top, topped with rhubarb and pistachios. Finish with a good drizzle of maple syrup and a dusting of icing sugar.

Love this recipe? Check out my other breakfast and brunch dishes here.