Now! This is French Toast...the Best I Have Ever Made

"Wow, are you in for a treat, this is so good. My friend introduced me to the Italian Dessert Bread/Cake, il Pandoro by Battistero. It is wonderful, so delicious, light and airy.When this lovely treat dried out, I made French toast with it. Am I ever glad that I did, this is one of the best tasting French toasts I have ever tried. I am really hoping that you will enjoy this simple treat. Bon Appetite."
Now! This is French Toast...the Best I Have Ever Made created by KateL
Ready In:




  • Add the eggs to a large bowl, then whisk until they are frothy.
  • Now add the creamer, vanilla and salt, mixing well.
  • Place a pan on medium/low heat and add the butter to the pan.
  • Dip the bread into the egg mixture, making sure to soak both sides, the bread will absorbed all the egg.
  • Cook in prepared pan for 4 - 6 minutes per side.
  • Watch closely to keep bottom from burning.
  • You may need to flip the bread more than once to get a lovely golden brown color.
  • Check to make sure the french toast is completely cooked before removing from heat.
  • Garnish with the powdered sugar and enjoy, enjoy, enjoy.

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  1. KateL
    Now! This is French Toast...the Best I Have Ever Made Created by KateL
  2. KateL
    Now! This is French Toast...the Best I Have Ever Made Created by KateL
  3. KateL
    Excellent, festive and oh so easy! Pandoro is generally sold locally only from Thanksgiving week through Christmas, so I was curious to try it. I checked out several recipes, which all described genuine Pandoro as "very difficult" and requiring 2-3 days to make; given that intense effort, it made sense to buy the Balocco il Pandoro at my neighborhood Italian restaurant. The restaurant owner said to put the cake in the oven with the icing sugar after removing the turkey and turning off the heat for a simple holiday dessert; leftovers can then be used for this recipe. I love the light lemon/citron flavor of this Pandoro, which contributed to a full-flavored French toast with minimal effort. Now that I have tasted genuine Pandoro, I plan to try an Italian recipe I am still translating for comparison. Note: if serving for a holiday brunch, the Pandoro slices can be sliced into sticks the size of fish sticks so more can be cooked at one time. I cut my cake horizontally to maintain the traditional star shape. Whoever I treat to this delight is a "star" in my book! Made for Zaar Stars Tag.
  4. Sydney Mike
    I managed to get Pandoro (although by Battistero) through so was able to make this French toast about as accurately as I could! I even served it with the sprinkling of powdered sugar, which isn't something I normally include! Absolutely wonderful & satisfying breakfast, for sure! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
  5. Lavender Lynn
    Now! This is French Toast...the Best I Have Ever Made Created by Lavender Lynn


I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
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