“This is divine! Purchase a prebaked pound cake from the bakery or the frozen dessert section, to make it simple. Time and servings are for french toast.”
READY IN:
10mins
SERVES:
8
YIELD:
16 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together eggs and milk in a shallow dish.
  2. Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices in batches, in a lighlty greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.
  3. Serve with maple mint cream and raspberry sauce.
  4. Maple Mint Cream:
  5. Beat cream at high speed with an electric mixer until soft peaks form. Add yogurt, syrup, and mint extract, beat until well blended. 2 cups.
  6. Raspberry sauce:
  7. Process raspberries and sugar in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire mesh strainer into a bowl, discard seeds. 2 cups.

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