It's Christmastime, and chances are you've spotted these tall, star-shaped Italian sweet breads around. Pannettone's plain cousin, Italian Pandoro, makes the most delicious French Toast (thanks to its lovely, soft interior). So if you were gifted a Pandoro, or you hoard them come November, turn it into an easy breakfast that can feed a crowd.
So, are you Team Pannettone or Team Pandoro? For me, it's a toss-up. I love panettone because of its unique flavor and fruit-filled interior. But there's something about the Pandoro's star shape, the powdered sugar, and the mix-in-the-bag ritual that speaks to me.
If you're not familiar with Italian pandoro, it's essentially a sweet eggy bread (similar to French brioche) that originated in Verona, Italy. That tall dome and star shape? It represents the mountains of Verona, while the powdered sugar is meant to resemble snow. I mean, I love a food with a story!
You'll find pandoro (and pannettone) in well-stocked supermarkets around the Christmas holiday. So if you can get your hands on one, why not turn it into one of the easiest, festive breakfasts you can make this season?
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Key ingredients
Pandoro French toast consists of nothing more than Italian pandoro bread and a simple, rich custard made from eggs, milk, vanilla, and cinnamon.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
Pre-slice the pandoro and set aside a shallow bowl for the custard. If you are making pandoro French toast for a crowd, preheat the oven to 200°F so you can keep the cooked slices warm while you prepare the others.
Step 1. Slice the pandoro crosswise into slices, about 1 inch thick. In a shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon.
Step 2. Place the slices in the custard, allowing them to soak for a few seconds.
Step 3. Flip the bread, and soak the other side in the custard. Repeat the process with the remaining slices.
Step 4. Heat a skillet over medium-high heat, and cook until golden brown. Flip and cook the other side.
*These are abbreviated instructions. The full list of directions is in the recipe card below.
👩🍳Expert tip
When slicing the pandoro, use a large serrated knife to cut evenly through the bread. This will help preserve the pandoro's signature star shape.
Variations
Because of the simple flavor of pandoro, it lends itself to a variety of flavor additions. You can add just about anything to the custard to make it your own.
- Spices- Add additional warm spices, such as ginger, nutmeg, allspice, or cardamom.
- Citrus- Add lemon or orange zest to the egg custard for a citrusy twist.
- Eggnog- Swap out the custard mixture with eggnog for a delicious Pandoro Eggnog French toast.
- Buttermilk- Got leftover buttermilk? Use it in place of the milk.
- Bake it- Substitute the brioche bread for Pandoro in my casserole-style version.
Serving suggestions
French toast needs very few supporting actors; stick to the classics, and you'll be just fine.
- Butter- A French toast classic. Pair it with a very festive gingerbread butter.
- Powdered sugar- Don't forget to dust with powdered sugar. You can use plain powdered sugar, or you can use the vanilla-flavored packet that comes with the pandoro.
- Maple syrup- An obvious classic.
- Fresh fruit - If serving the pandoro stacked or individually, you can layer fresh berries in between the points of the "star" for a festive presentation. Red berries (strawberries and raspberries) are the prettiest.
Storage and prep
Pandoro French toast is best prepared and served right away.
Frequently asked questions
Pandoro can be found in well-stocked grocery stores, Italian specialty shops, Italian bakeries, and big-box stores such as Walmart. They are popular around the holidays, especially Christmas. Look for Pandoro next to the Pannetone wherever they are sold. You can also purchase them online.
This comes down to personal preference, but since it's being used for French toast, I tend to avoid anything too expensive. Also, refrain from buying specialty brands that are flavored or contain rich fillings. You want a simple, plain pandoro.
French toast pairings
Serve alongside these brunch faves.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Italian Pandoro French Toast
Equipment
- large non-stick skillet
- shallow bowl or pan
Ingredients
- 4 large eggs
- ½ cup half and half or whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 large (26.5 ounces or 750 grams) Italian Pandoro
- 2-4 tablespoon butter, for cooking (plus more for serving)
- maple syrup, fresh berries, and/or powdered sugar for serving
Instructions
- In a wide shallow bowl or pan, whisk together the eggs, half & half (or milk), vanilla, and cinnamon. Set aside.4 large eggs, ½ cup half and half or whole milk, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon
- Using a serrated knife, cut the pandoro crosswise, starting at the top, into 1-inch thick slices, revealing its signature star shape. When you get to the very bottom, the star shape will disappear, becoming more round. These pieces can still be used for French toast or reserved for buttered toast if you prefer.1 large (26.5 ounces or 750 grams) Italian Pandoro
- In a large non-stick pan (or griddle), heat 1-2 tablespoons of butter over medium heat until just sizzling.2-4 tablespoon butter, for cooking (plus more for serving)
- Dip each slice of pandoro into the egg mixture, coating both sides and allowing any excess liquid to drip off. Place the soaked slices into the hot, buttered pan and cook until golden brown, about 2-3 minutes per side, flipping once.
- Transfer the cooked slices to a plate to keep warm while you repeat with the remaining bread, adding more butter to the pan as needed. Serve warm with butter, maple syrup, berries, and/or a dusting of powdered sugar.maple syrup, fresh berries, and/or powdered sugar for serving
Notes
- One large pandoro yields about 6-7 thick slices.
- Don't submerge the bread for too long in the egg mixture, or it will become soggy.
- Stale pandoro works even better than fresh, because it can soak up the egg mixture without falling apart.
- If the pandoro is fresh and very soft, you can dry the slices out slightly by leaving them uncovered at room temperature for a few hours or placing them in a 300°F oven for about 5 minutes.
- To keep the French toast warm, transfer cooked slices to a baking sheet and place in a 200°F (95°C) oven until ready to serve.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Barbara says
I made this on Sunday, and it was really so good. I've made french toast with panettone, but this might be my new favorite. I can see making a stuffed dessert with this bread too. Easy recipe.
Jennifer says
Thanks Barbara. The bread makes all the difference!