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Mario Batali’s Pandoro French Toast – Video & Recipe

This recipe makes the most decadent holiday breakfast!

This is a delicious recipe for Thanksgiving or Christmas morning! Pandoro and panettone make the best french toast and this recipe incorporates pistachios, creme anglaise, and caramel for a decadent breakfast. You can customize and adjust this recipe based on your needs.


  • Pandoro or panettone
  • Pistachios
  • Ground cinnamon
  • Heavy cream
  • Milk
  • Fresh grated nutmeg
  • Eggs
  • Sugar 
  • Caramel (homemade or store bought)
  • Powdered sugar for dusting


  1. In a pan, toast some pistachios in butter and sprinkle with cinnamon and sugar.
  2. Pour caramel over pistachios on a baking dish and place in the fridge for 15-20 minutes.
  3. Make a creme angalise using this recipe here
  4. Make the batter for the pandoro and add some crushed pistachios. Pour in a plate large enough to dip the pandoro in.
  5. Slice the pandoro and coat each side in the batter with the pistachios.
  6. Melt some butter in a pan and let it brown slightly before frying the pandoro.
  7. Fry each side of the pandoro slices until browned.
  8. Plate with the creme anglaise, caramel, pistachios and the pistachio caramel brittle from the fridge. Dust with powdered sugar and cinnamon and serve!

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