Name: Pandoro french toast with blueberry and sage compote
Total time: 25 min
Yield: Serves 6
Ingredients: 2 eggs; 75ml whole milk; 1 tsp vanilla extract; 2 tbsp caster sugar; 3 mini pandoros, thickly sliced (see notes below) or brioche (6 thick slices); for frying butter; 400g blueberries; 4 leaves sage; ½ lemon, juiced; 4 tbsp caster suagr; 1 tsp vanilla extract

French Toast Recipe with Blueberry Compote

2 eggs
75ml whole milk
1 tsp vanilla extract
2 tbsp caster sugar
3 mini pandoros
thickly sliced (see notes below) or brioche (6 thick slices)
for frying butter

BLUEBERRY SAGE COMPOTE

400g blueberries
4 leaves sage
½ lemon
juiced
4 tbsp caster suagr
1 tsp vanilla extract

Method

step 1
Put the compote ingredients into a pan and cook for 10-15 minutes until the fruit has started to break down and the liquid has reduced and become slightly syrupy. Remove from the heat and discard the sage leaves.
step 2
Put the eggs, milk, vanilla and caster sugar into a bowl and whisk to combine. Dip each slice of pandoro into the egg and milk mixture, submerging for a few seconds so that it absorbs the liquid. Heat a little butter in a large frying pan, and swirl to cover. Fry a few pieces at a time, cooking for around 3-4 minutes until golden brown on each side. Repeat with the remaining slices and serve hot with the blueberry sage compote.