GOLDEN PANDORO FRENCH TOAST WITH RUM CARAMELIZED BANANAS, BUTTER, VANILLA AND ICE CREAM.
INGREDIENTS (2 SERVINGS)
Pandoro French Toast
- 1 thick slice of pandoro (cut vertically from top to bottom, from the center)
- 4 egg yolks
- 180 ml milk or cream
- 40 g sugar
- 1 vanilla pod (seeds only) or 1 tsp vanilla paste
- 1 pinch of salt
- Butter, for cooking
Caramelized Bananas
- 3 bananas, cut lengthwise
- 80 g sugar
- 40 g butter
- Dark rum (to flambé)
To Finish
- Vanilla ice cream
METHOD
Prepare the Pandoro
Place the thick slice of pandoro on a rack and let it dry at room temperature for 30 minutes.
This helps it absorb the custard without collapsing.
Make the Custard
In a blender, combine:
- Egg yolks
- Milk or cream
- Sugar
- Vanilla
- Salt
Blend until completely smooth.
Strain the mixture into a wide container large enough to dunk the pandoro.
Soak
Gently submerge the pandoro slice in the custard, letting it soak slowly until fully absorbed but not falling apart.
Cook the French Toast
Heat a large stainless-steel pan over medium heat.
Add a generous amount of butter.
Cook the pandoro for 2-3 minutes per side, until deeply golden.
If the butter browns too quickly, add a little more fresh butter.
Remove and rest on a rack.
Caramelized Bananas
Clean the pan or use a new one.
Add sugar to a dry pan over medium heat.
Let it melt into a deep amber caramel.
Add the bananas cut-side down and let them color.
Add butter, then carefully add rum and flambé.
Finish & Serve
Place the French toast on a plate.
Spoon the bananas and caramel generously over the top.
Finish with a large quenelle of vanilla ice cream.
Serve immediately.
By Laurent Dagenais