Leftover Pandoro French Toast Recipe (Giant Baked French Toast)

This leftover pandoro French toast recipe is a showstopping way of using up leftover pandoro from Christmas.

This is possibly the biggest French toast I've ever made – it's a baked French toast because I don't actually own a pan big enough to fry it in (I have a big, flat-bottomed wok, but the flat bit isn't very wide). And when sliced horizontally, the diameter of a pandoro is quite impressive.

Because pandoro is already quite sweet, I don't add any additional sugar to the egg custard mixture.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

2 eggs
90ml milk
1 tsp vanilla
1 very thick slice of pandoro (about 3cm thick, sliced horizontally so it's star-shaped, preferably towards the bottom end of a pandoro so it's super big)
1 tbsp caster sugar (for caramelising the top – optional)

Method:

1. Whisk the eggs, milk and vanilla together until well-combined.

2. Pour the egg mixture into a large, deep baking dish – just big enough for the pandoro – and place the pandoro slice in it. Flip the pandoro slice a few times so both sides are well-coated in the egg mixture, then cover the dish and place it in the fridge to soak overnight.

3. The next morning, preheat the oven to 180°C and line a baking tray with non-stick baking paper.

4. Place the now-soaked pandoro slice on the lined baking tray, and bake for 20 minutes, or until puffy and golden.

5. Leave to cool for a couple of minutes before plating up, sprinkling the sugar over the top and caramelising with a cook's blowtorch (or, if you don't have a blowtorch, sprinkle the sugar on before plating up and pop the whole thing back in the oven, this time under the grill, for a minute or two). If the sugar doesn't lie level on top because the French toast has deflated a bit, brush a little water on top first.

Enjoy, and have fun.