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Monday, January 31, 2011

Pound Cake French Toast

3 large eggs

1 1/2 cups milk

16 (1/2-inch) pound cake slices

Maple-Mint Cream (optional)

Raspberry Sauce (optional)

Garnish: fresh mint sprigs

Stir together eggs and milk in a shallow dish.

Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices, in batches, in a lightly greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.

Serve with Maple-Mint Cream and Raspberry Sauce, if desired. Garnish, if desired.

recipe source: southern living 2004

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