PANE FRITTO

Think of this recipe as a fast alternative to french toast. Taking around 20 minutes, this recipe requires no overnight soaking, but instead involves soaking the bread slices in sweetened milk before dipping in a lemony egg wash and pan frying. The end result is a quick and delicious breakfast reminiscent of a lemony crepe in flavour. Feel free to enjoy the pane fritto on its own or enjoy with some whipped cream and fresh fruit.

Active Time: 20 mins

Total Time: 20 mins

Equipment:large bowl or casserole dish, mixing bowl, large frying pan

YOU’LL NEED:

6 (2 cm-thick) slices of Grizzly Sydenham Sourdough

500 ml milk

110 g caster sugar, plus more for sprinkling 

2 eggs

Zest and juice of 1 lemon or orange

2 g vanilla bean paste

57 g butter

METHOD:

In a large bowl or casserole dish, combine milk with half of the sugar and whisk until sugar is dissolved. Add bread slices and let soak for 5 minutes, flipping slices halfway through. 

In a separate bowl, whisk together remaining sugar, eggs, and citrus zest and juice. Heat a large pan over medium heat and melt enough of the butter to coat the bottom of the pan. Lift soaked slices out of milk, allowing excess to drip off. Working in batches, dip a few slices in the egg mixture, turning to make sure both sides are well coated. Place in pan with butter and gently fry until golden brown on one side. Flip, and continue to fry until fully golden. Remove cooked pieces, add more butter to melt, and repeat frying process with remaining slices. 

Serve pane fritto with a sprinkling of more caster sugar. Enjoy as is or add some whipped cream and fresh fruit.