Warning: Use of undefined constant YASR_SCHEME_COLOR - assumed 'YASR_SCHEME_COLOR' (this will throw an Error in a future version of PHP) in /nfs/c02/h05/mnt/39553/domains/thetuscangun.com/html/wp-content/plugins/yet-another-stars-rating/lib/yasr-functions.php on line 37

Warning: Use of undefined constant YASR_SCHEME_COLOR - assumed 'YASR_SCHEME_COLOR' (this will throw an Error in a future version of PHP) in /nfs/c02/h05/mnt/39553/domains/thetuscangun.com/html/wp-content/plugins/yet-another-stars-rating/lib/yasr-functions.php on line 37
Recipes   /   Pandoro “Alla Francese” – Pandoro French Toast

Pandoro “Alla Francese” – Pandoro French Toast

Dec 12, 2015 by Gabriele Corcos


Pandoro is a traditional cake that appears on every family’s table during the Christmas Holidays and delivers a bountiful of sugar and butter to underscore everybody’s celebratory mood! It has been a staple item for Christmas since I can remember, and now that I live in the US it is my mission every year to always find the best brand, way in advance and buy it in stupid quantities. Invariably I find myself every February with a stash of cakes that I am sick of eating but refuse to throw away; I had to find a way to recycle in a creative manner!

The following recipe is a true spin on the traditional French Toast, with a few differences in sweetness and consistency. Pandoro is naturally sweet, therefore I do not recommend adding sprinkled sugar to garnished the finished plate as it might throw your kids into overload… but if it’s only adults eating it, well that’s a whole different story. Its texture is also much airy than the bread traditionally used for preparing french toast, the finished dish will be sweet but delicate and not too rich, ideal to ease your way into a post Christmas food rehab!

Prep Time: 10 mins / Cook Time: 4 mins / Serves: 4

For the French Toast:

  • 1 cup brewed Lavazza Coffee
  • ⅔ cup heavy cream
  • 4 eggs
  • 2 tablespoons sugar
  • Pinch of salt
  • 8 1-inch slices Pandoro
  • 4 tablespoons butter

For the Cream:

  • 8 ounces mascarpone
  • ½ cup heavy whipping cream
  • ¼ cup dark brown sugar
  • Pinch of salt

1In a large bowl combine the coffee and heavy cream. Add the eggs, sugar and salt and whisk until fully combined.

2Meanwhile, heat a non-stick skillet over medium-high heat. Add 1 tablespoon of butter.

3Quickly dip one end of the Pandoro into the batter, flip, quickly dip the other side and transfer to the skillet. Cook each side until golden brown, about 2 minutes per side.

4Add more butter, as needed, to the skillet and cook the remaining Pandoro in batches.

5While the Pandoro is cooking, make the cream. Combine all ingredients in a large bowl and whip to medium peaks with a hand blender. Alternatively, you can whip by hand or in a stand mixer.

6NOTE: It is very important that you did the Pandoro into the batter as quickly as possible.

Book your private event

Inquire about our catering services and off-site productions. Call or email us for rates and availability.


Events Schedule

Reserve tickets for one of our dinners or check if by any chance we are coming to cook close to where you are.

Full Schedule