I cooked a heck of a lot of French toast when I had my cafe, but it wasn’t until I made this version that I understood why it’s such a popular dish. At the cafe I used a brioche loaf but since such things aren’t that readily available I tend to make French toast at that time of year when Italian pandoro’s and panettone’s are everywhere: the “Christmas” season, which is from October onwards.
Served with maple syrup, good quality ice cream, and caramelised fruit, it also makes for a pretty indulgent French toast.
If serving adults feel free to de-glaze the pan you fry the fruit in with some brandy or marsala. I would have done it but alas, the only alcohol apart from wine in my pantry is of the hard and clear variety, aka vodka, tequila, and gin.
what you need
- pandoro or panettone, thickly sliced
- for the dipping mixture: 2 eggs, 100 mL milk, 1 tbsp caster sugar, a splash of vanilla extract, and a pinch of cinnamon
- to caramelise the fruit: banana sliced lengthways, brown sugar, unsalted butter
- butter for frying
- maple syrup
- vanilla ice cream
- icing sugar for dusting
what to do
- In a large bowl whisk all the ingredients to dip the bread in, and set aside.
- In a small fry pan melt a knob of butter, sprinkle some brown sugar on the flat side of the banana and place sugar side down in the hot melted butter. Sprinkle some more brown sugar on top, and after a minute or two, when the bottom is golden and caramelised, turn over. When both sides are caramelised turn off and set aside.
- Melt a knob of butter in a fry pan, and dip each piece of bread in the egg mixture. Fry on a medium-high heat until golden on both sides. Transfer to a plate when it’s done.
- Top with bananas, drizzle with maple syrup, add a scoop of ice cream, and dust with icing sugar. Enjoy!