Pound Cake French Toast

Pound cake slices are soaked briefly in mixture of whole milk, egg, almond extract, vanilla extract, ground cinnamon, ground nutmeg, and coarse salt. Prepared pound cake slices are fried in hot butter until egg has set and bread is golden brown. Individual servings topped with dusting of confectioners’ sugar and fresh fruit or maple syrup, if desired.

Ingredients -

4 Frozen Pound Cake Slices, thawed, each 3/4 inches thick
2 Large Eggs
2/3 cup Whole Milk
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Coarse Salt
3 tablespoons Unsalted Butter
Confectioner’s Sugar

Preparation:

1. Beat together the milk, eggs, almond and vanilla extracts and spices in a bowl.

2. Soak the slices of pound cake in the egg/milk mixture.

3. Allow to sit and soak for 5 minutes.

4. In a medium skillet, melt the butter.

5. Add the pound cake slices to the skillet.

6. Fry until golden brown on both sides.

7. Serve dusted with powdered sugar and fruit or syrup.

Making French Toast -
Soaking in Egg

	The amount of time the breads spends soaking in the egg and milk mixture helps to determine the flavor and texture of French toast. Letting the bread soak for 10-20 seconds per side allows minimum absorption while leaving it for several minutes per side will result in a more custardy toast.

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