Indulge,  Recipes

Christmas Pandoro French Toast with Maple and Bacon.

Every year I make this very simple but stunning variation of the traditional American french toast with bacon

The flavours are sweet and Christmasy with a delicious contrast of the salty bacon, it’s a real indulgent win.

You can also use panettone if you like a more fruity alternative it is slightly heavier but just as delicious. Or brioche if you cant find pandoro.

If your vegetarian or not a fan of bacon you can top with fruit and or berries.

The best pandoro I have found is Aldi specially selected specialist its light and fluffy fabulous quality and a couple of £’s cheaper than most other brands.

Ingredients


Pandoro
Eggs
Smoked bacon rashers
Icing sugar
butter for cooking
Maple syrup
Mixed spice

Method

Put the bacon in the grill. Line the bottom with foil for easy fat removal, Keep an eye on it until it’s cooked through for 7-10 minutes. turning once.

While the bacon is cooking, crack 3 medium eggs into a jug add a splash of milk and a teaspoon of mixed spice.

Slice your Pandoro. You want to use the light coloured middle slices rather than the darker crust on the edges. Youll need 2 large slices.

Place the pandoro on a plate and drizzle with the egg mixture lightly coating the entire surface. Turn the slice over and do the same on the other side. Then repeat with the second slice.

Heat a knob of butter in a griddle pan or frying pan. ( you could also use a pancake plate) for around 3 minutes on each side, lift the edge to check it’s not burning. You’re looking for a deep golden colour before you turn it over.

Once your slice is cooked through the place on a plate sprinkle with icing sugar on both sides top with your bacon and maple syrup.

Repeat with the second slice.

Merry Christmas xXx