Ingredients for Now This Is French Toast The Best I Have Ever Made
- Jumbo Eggs
- Coffee Creamer
- Vanilla Extract
- Pinch of salt
- Slices of Pandoro (Italian dessert bread/cake)
- Icing Sugar
- 2 tablespoons butter
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How to Make Now This Is French Toast The Best I Have Ever Made
- Whisk 2 large eggs in a large bowl until light and frothy.
- Stir in 1/4 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Mix well.
- Melt 2 tablespoons of butter in a large non-stick skillet over medium-low heat.
- Dip slices of Pandoro into the egg mixture, ensuring both sides are fully coated and saturated. Let the bread soak up the mixture for about 15 seconds per side.
- Cook the Pandoro in the preheated skillet for 4-6 minutes per side, or until golden brown and cooked through. Watch carefully to prevent burning.
- Flip the French toast as needed to achieve even browning. You may need to flip more than once.
- Once cooked through, remove from the skillet and place on a wire rack to drain excess butter.
- Dust generously with powdered sugar before serving.
- Enjoy your incredibly delicious French toast!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
35g
Fat
47g
Carbs
7g
