The morning after...Pandoro French Toast

Pandoro can be found in most italian homes during the holidays. It is basically a sweet bread that is shaped like a star and dusted with icing sugar just before serving. 

Nothing beats Pandoro french toast drizzled with real maple syrup the day after Christmas. 

In this simple recipe the warm delicate buttery flavor of the Pandoro is elevated by the added vanilla and sealed with a crunchy golden brown exterior.

Pandoro French Toast

Ingredients

Leftover Pandoro (6 pieces)

2 eggs 

1 cup milk

1 tsp vanilla

2 Tbsp sugar

Butter 

Direction:

Use a day old Pandoro leftovers (2 or 3 days old works just as well)

Slice it in half (vertically) and then make 1inch thick horizontal slices which you then cut in 2 (vertical).

Place pan on medium heat and add enough butter to coat the bottom of the pan once melted. Add butter when needed as you go.

Beat eggs, milk, vanilla and sugar and quickly dip your Pandoro on each side.

Place Pandoro in pan and cook until golden brown on each side.

Drizzle with maple syrup and enjoy

*You can do the same recipe with Panettone, it's just as delicious! *

OPA!!!! Sleek Greek Night

My husband 's friend Steve is a phenomenal cook. It is always a treat to be invited over for dinner, not only because the food is delicious but also because Steve and his wife Nadia are great hosts and we feel right at home whenever we go over.

I've seen Steve cook numerous times and it always blows me away how he naturally combines flavors and textures to create inspired meals.

On the menu this evening:
Lamb Souvlaki served with Pickles Red Onions and Fresh Tzatziki on pita bread
Octopus on a bed of Lima Beans
Greek Salad
Lemon Potato Wedges

Souvlaki