Easy pound cake French toast recipe
Have you tried toast with pound cake? If not, you need! It’s thick, delicious, and a simple breakfast for weekends and holidays!
Although I like the classic French toast recipe, it is fun to raise it to the next level with some rich changes. Some of our favorites include French toast, caramel pudding French toast and this pound cake French toast! Try it all!
Breakfast or dessert? You decide!
I like pound cakes!
I like French toast!
Do you know what is more dreamy than these two? A combination of the two. This is exactly what this recipe is about!
You take some butter pound cake (I use the Sally brand, but you can always use homemade!), and cook it in the egg mixture like regular French toast!
result? A thick, sweet and delicious dish, suitable for breakfast or dessert. I won’t tell you when or how to eat it. This is entirely a personal choice, and I will not judge. 😉
Tips for Pound Cake:
Sometimes I like to use all the homemade ingredients to make recipes, and sometimes it’s very helpful to be able to choose pre-made ingredients. Sara Lee pound cake is absolutely delicious and makes this recipe a breeze, but you can also use your favorite homemade pound cake to make this recipe.
In either case, I suggest you Make the slices a bit staleYou can speed up this process by putting the slices in the oven for a few minutes. Dryer bread will absorb French toast custard more easily without getting wet.
Make French toast with pound cake
Egg mixture. In a medium bowl, whisk together eggs, milk, vanilla, almond extract, cinnamon powder, and salt until well combined. Set aside.
dip. Dip each pound of cake slices into the egg mixture, making sure to cover all sides and shake off the excess.
Cook. Melt butter in a saucepan or saucepan over medium heat. Add to the frying pan/pan and cook for 1-3 minutes on each side until golden brown. Serve hot with your favorite ingredients.
Toppings: Simply sprinkle with powdered sugar to make this delicious breakfast dish perfect. Of course, you can use many other favorite French toast ingredients:
Why is my French toast not cooked well?
It is difficult to always know the exact reason why the recipe did not turn out as expected. Some common reasons for poorly cooked French toast include:
- Slices are not thick enough
- Don’t let the bread sit in the egg mixture long enough. You want the mixture to penetrate the whole slice of bread. Get rid of the excess.
- The correct cooking temperature is not used. Too hot will burn the outside before the inside is cooked. Too low, the whole toast is too soft and chewy. You want it to be crispy on the outside and custard on the inside.
- Compared with other ingredients, too much dairy products are added to the egg mixture.
- The egg mixture was not mixed well. The last thing you want is golden toast with bright egg whites. Using room temperature eggs will help them mix more thoroughly with other ingredients.
Enjoy the leftovers for a few days!
Shop Put the toast in an airtight container within two hours after cooking. Can be refrigerated for 3-4 days or frozen for 1-2 months.
To prepare frozen toast, You need to freeze them quickly. You can do this by placing a single layer of French toast on a baking sheet. Then, freeze for 2-3 hours or until the outside of the toast is frozen. Finally, transfer the toast to a sealed, freezer-safe container.
Single serving can Reheat In the microwave or oven. To reheat several at a time, arrange the required amount on the baking sheet. Preheat the oven to 375° F. Bake French toast for 5-8 minutes or until hot.
For more wonderful French toast recipes, please try:
Course breakfast, dessert
Preparation time 5 minutes
Cooking time 10 minutes
15 minutes total time
Calories 93 kcal
Author Little Luna
- 1 packet Sara Lee pound cake slices
- 2 eggs beaten
- 3/4 cup milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons butter or margarine
- Powdered sugar optional
In a medium bowl, whisk together eggs, milk, vanilla, almond extract, cinnamon powder, and salt until well combined. Set aside.
Melt butter in a saucepan or saucepan over medium heat.
Dip each pound of cake slices into the egg mixture, making sure to cover all sides and shake off the excess. Add to the frying pan/pan and cook for 1-3 minutes on each side until golden brown.
There is syrup, fruit and/or powdered sugar on top. Please enjoy!
Adapted from Sarah Lee.
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