Have you tried making French toast out of pound cake? If not, you need to! It’s thick, delicious and an easy breakfast for weekends and holidays!
As much as I love a classic French Toast recipe, it’s fun to kick it up a notch with some rich variations. Some of our favorites include Stuffed French Toast, Creme Brulee French Toast, and this Pound Cake French Toast! Try them all!
Breakfast or Dessert? You Decide!
I love Pound Cake!
I love French Toast!
You know what’s even dreamier than either of those? A COMBO of the two. That’s exactly what this recipe is!
You take some slices of butter pound cake (I used the Sara Lee brand, but you can always use homemade!), and cook it in an egg mixture just like you would regular French toast!
The result? A thick, sweet, and delicious dish that is suitable for breakfast or dessert. I won’t tell you when or how you should eat it. That’s entirely a personal choice, and I won’t judge. 😉
Pound Cake Tip:
There are times I love making a recipe with all homemade ingredients, other times it’s super helpful to be able to pick up premade ingredients. The Sara Lee Pound Cake is absolutely delicious and makes this recipe a breeze, but you can also use your favorite homemade pound cake for this recipe.
I do suggest, in either case, that you allow the slices to get a bit stale. You can speed this up by placing the slices in the oven for a few minutes. Bread that is drier will absorb the french toast custard more easily without getting soggy.
Making French Toast with Pound Cake
EGG MIXTURE. Whisk eggs, milk, vanilla, almond extract, ground cinnamon and salt in a medium bowl until well combined. Set aside.
DIP. Dip each pound cake slice into the egg mixture being sure to coat all sides and shaking off excess.
COOK. Melt butter in a skillet or pan on medium heat. Add to skillet/pan and cook on each side for 1-3 minutes until golden brown. Serve warm with your favorite toppings.
Toppings: A simple dusting of powdered sugar really rounds out this yummy breakfast dish. Of course, there are so many other favorite french toast toppings you can use:
- Buttermilk Syrup
- Fruit compote
- Fresh fruit like berries, bananas, peaches
- Whipped cream
- Peanut Butter/Nutella
- Sliced bananas
- Strawberry Sauce
Why didn’t my french toast cook right?
It is hard to always know the exact reasons why recipes don’t turn out as expected. Some common reason why french toast doesn’t cook well include:
- Not cutting the slices thick enough
- Not letting the bread sit in the egg mixture long enough. You want the mixture to penetrate the entire slice of bread. Shake off excess.
- Not using the right cooking temperature. Too hot will burn the outside before the inside can cook. Too low and the entire toast is too soft and chewy. You want a crisp outside with a custard like inside.
- Adding too much dairy to the egg mix in relation to the other ingredients.
- Not mixing the egg mix well enough. The last thing you want is a golden toast with a bright spot of egg white. Using room temperature eggs will help them mix more thoroughly with the other ingredients.
Enjoy the Leftovers for Days!
STORE the toast in an airtight container within two hours of cooking it. It can be refrigerated for 3-4 days or frozen for 1-2 months.
To prepare the toast for freezing, you’ll need to flash freeze them. You do this by arranging the french toast in a single layer on a baking pan. Then, freeze for 2-3 hours or until the outside of the toast is frozen. Finally, transfer the toast to an airtight freezer safe container.
Single servings can be REHEATED in the microwave or toaster oven. To reheat several at a time, arrange the desired amount on a baking sheet. Preheat the oven to 375° F. Bake the french toast for 5-8 minutes or until hot.
For more fabulous French Toast recipes, try:
Pound Cake French Toast Recipe
- Whisk eggs, milk, vanilla, almond extract, ground cinnamon and salt in a medium bowl until well combined. Set aside.
- Melt butter in a skillet or pan on medium heat.
- Dip each pound cake slice into the egg mixture being sure to coat all sides and shaking off excess. Add to skillet/pan and cook on each side for 1-3 minutes until golden brown.
- Top with syrup, fruit and/or powdered sugar. ENJOY!
Adapted from Sara Lee.