Pound Cake French Toast combines two very good foods and makes them into one fabulous dish… eat it as a dessert.. or as an indulgent Sunday morning breakfast… either way.. it’s quick, easy and delicious… you can’t ask for more than that!
This recipe is from the pound cake people themselves… Sara Lee. The only changes I made was that I cut back the milk to 1/3 cup whole milk... and needed more butter to fry the French Toasts.
I served it with a Strawberry Syrup and some homemade Chantilly (whipped) Cream. Raspberry Syrup is awesome too. I can definitely see the future in serving this with some vanilla ice cream as well.
TIPS
The only complaint I have about the Sara Lee package is that it says you can microwave defrost the frozen pound cake for 10 seconds per serving… trouble is it’s one big cake… through trial and error.. I found I can remove the cake from the container and place it on a plate and microwave it on low for 20 seconds… then while I prepare the ingredients .. it completes its thaw.
I cut 12 evenly sized pieces of pound cake… cut in half… then each half in thirds… then each third in half… it’s quick and easy and no searching the junk draw for a ruler.
I dipped the slices in the egg mixture .. I didn’t let it suck through the slice…. I didn't want it to get soggy and heavy… the result was a nice layer of French Toast crust around the pound cake slice…
This is also delicious served with the traditional maple syrup most French Toasts are served with.
Spoil yourself and those you love with this delicious spin on French Toast..
Recipe: Pound Cake French Toast
All you need:
1 pkg (16 oz) Sara Lee Pound Cake, thawed
3 eggs
1/3 cup whole milk
½ teaspoon almond extract
½ teaspoon vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon salt
3-5 tablespoons butter
Powdered sugar (garnish)
All you need to do:
Slice the pound cake into 12 slices.
In a large bowl, beat the eggs, milk, extracts and spices.
Heat a large skillet or grill pan over medium high heat.
Melt the butter in the pan.
Dip each slice, one at a time, shaking off the excess batter.
Then place the dipped slices in the hot pan and brown lightly on each side.
Serve with syrup, ice cream and/or whipped cream.
Garnish with powdered sugar.
2 comments:
Can't wait till I try this. SO to keep from being soggy is too barely dip it in the egg mixture? Thanks
Hi Darlene...
Yes.. don't soak the pound cake... dip it into the batter and hold it there for a few seconds then lift it out and let it drip then put it immediately into the hot skillet.
You want a little to seep into the pound cake but not all the way through it like when you make French Toast with bread.
The pound cake is sweet on it's own and the batter will give it a little eggy and almond flavor (from the almond extract).. it will have a nice crust on it.
I hope you like it as much as we do.
Thanks for stopping by!
Linda
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