Monday, September 30, 2013

Pound Cake French Toast

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  • 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.

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