pandoro french toast with lemon rosemary butter and blood orange butter

What's a girl to do with all her spare time once she has mastered the art of international law and has come rolling out of her semester-long tussle with international economics looking like a homeless person, but none the worse for wear? She cooks elaborate things, that what she does.



Blood Orange Butter
1 cup butter
juice of 1 1/2 blood oranges
zest of 1 1/2 blood oranges
2 Tablespoons sugar
1/2 teaspoon cinnamon

Lemon Rosemary Butter
1 cup butter
1 cup fresh lemon juice
1 cup sugar
2 sprigs rosemary

French Toast
1 Pandoro loaf
5 eggs
1/2 cup whole milk
1/2 cup heavy cream

Put 1 cup of butter in an electric mixer. Whip until fluffy. Add 2 T. sugar and 1/2teaspoon cinnamon, and the juice and zest of the blood oranges. Whip until ingredients are all combined and butter is pink. Form into a ball, wrap in wax paper and chill in the refrigerator until ready to use.

In a small saucepan, combine 1 cup of sugar and 1 cup of lemon juice. Bring to a boil, then add the rosemary sprigs. Simmer for 2 minutes, then turn the heat off. Let cool completely (about an hour). In an electric mixer, whip 1 cup of butter until fluffy. Add 4 Tablespoons of the lemon rosemary syrup and whip until combined. Form into a ball, wrap in wax paper and chill in the refrigerator until ready to use. (Leftover syrup can be used as the base for some delicious drinks!)

Cut the Pandoro bread in thick slices. In a bowl, whisk together the eggs, millk, and cream. Heat a skillet over medium heat and melt a teaspoon of butter to prevent sticking. When the skillet is hot, dip the Pandoro slices in the egg mixture and place in skillet. Cook for about 2-3 minutes on each side, or until a golden brown.

photo via frolic.
recipe via Elizabeth Fuss