Pound Cake French Toast
This Pound Cake French Toast is a delightful twist on a classic! Rich, buttery, and customizable, it’s the perfect indulgent breakfast treat.
Servings: 4 servings
Ingredients
For the French Toast:
- 1 package Sara Lee Pound Cake Slices (about 10 slices)
- 2 large eggs (beaten)
- 3/4 cup milk
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 3 tbsp butter or margarine
- to taste Powdered sugar (optional, for serving)
Instructions
Preparation Steps:
- In a mixing bowl, whisk together the beaten eggs, milk, almond extract, vanilla extract, cinnamon, and salt until well combined.
- In a large frying pan or griddle, melt 1 tablespoon of butter or margarine over medium heat.
- Take a slice of the pound cake and dip it into the egg mixture, allowing it to soak for about 15-20 seconds on each side.
- Place the soaked pound cake slice in the heated pan. Cook for about 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes on the other side.
- Once all the slices are cooked, serve them warm on a plate, optionally dusted with powdered sugar and topped with fresh fruit, syrup, or whipped cream.
Equipment
- Mixing Bowl
- Whisk
- Frying pan or griddle
- Spatula
- Serving Plates
Notes
- For a gluten-free option, use gluten-free pound cake slices.
- Substitute milk with almond milk or coconut milk for a dairy-free version.
- Freeze cooked slices for up to 2 months, using parchment paper to prevent sticking.