Buona fine e buon principio … I hope you had a happy end to 2007 and a happy beginning to 2008!

From Cream Puff and family, I send you all my very best wishes for a healthy year, filled with new pursuits, lots of fun and as much delicious food as you can handle.


My new year started off with some creamy Orange French Toast. Tanti auguri!



Orange French Toast

Note: You can make french toast with any bread you like but I love to make this particular recipe with Pandoro, which is an Italian panettone. Unlike other panettones it does not have raisins or candied fruit. It’s an eggy, rich bread that makes a very luxurious French toast. This recipe will serve 2.

4 slices of Pandoro, about half an inch thick
1/2 cup whole milk (you can use half-and-half cream if you want to be really decadent)
2 egg yolks
1 tsp. sugar
1 tbsp. orange zest
the juice of half an orange
a dash of cinnamon
2 tbsp. unsalted butter
creme fraiche, icing sugar and additional orange zest for garnish

In a large, wide bowl, combine the milk, egg yolks, sugar, orange zest, orange juice and cinnamon. Beat well with a whisk until mixed.

In a large pan, melt the butter over medium heat. Once the butter is melted, dip your first Pandoro slice in the cream mixture.

Saute the Pandoro in the butter for a few minutes on each side. Transfer to a plate while you cook the remaining Pandoro slices.

For a special garnish, mix some creme fraiche with lemon zest and spoon onto the french toast. Sprinkle with icing sugar.