- 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.