Sunday, August 29, 2010

Pound Cake French Toast

I've been hosting my friend Stephanie for the weekend. She's visiting from Seattle, and I had not see her for about two years. Way too long! So I couldn't think of a better occasion to make this recipe: pound cake french toast. Probably the most luxurious of luxurious brunch foods.
The pound cake used here was my last production (see previous post) but of course any old pound cake will do. And the raspberry sauce is optional but highly recommended. Enjoy!

Pound Cake French Toast
Serves 2

4 slices pound cake
1/2 cup milk
1 egg
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Raspberry Sauce (see below)

1. Heat a skillet over medium heat and melt one tablespoon of butter.
2. Whisk milk, egg, and spices together. Dredge each piece of cake, on both sides, with this egg mixture. Cook in the hot, buttered skillet for two minutes on each side.
3. Serve with raspberry sauce and light sour cream.

For the Raspberry Sauce: Puree one cup of fresh raspberries and press through a sieve. Discard seeds. Usually raspberries are too tart for me so I would add a couple tablespoons of honey here.


Torviewtoronto said...

love pound cake delicious

Anonymous said...

Wow, now this is something I can get on board with!

Sophie said...

Now, this is what i call a special breakfast! Yummmmmmmmmmmmmmm,...all the way!

Georgous too!

Natasha said...

I knew you guys would agree with me. Pound cake makes the most delicious french toast!

Vishali said...

Hey looks like a delicious recipe for my litle tot!

Will try and let u know how it turned out !

Do check out my blog if u have time


Cajun Chef Ryan said...

Hey Natasha,
I am ready for round two of breakfast now!

Très magnifique et bon appetit!

Jo said...

Yum! Now that would be a very healthy breakfast! Thanks!