Description

A delightful twist on classic French toast using rich, buttery pound cake slices dipped in a cinnamon-vanilla egg batter and pan-fried to golden perfection. This recipe is ideal for a special breakfast or brunch, served warm with maple syrup, fresh berries, and a light dusting of powdered sugar for an irresistible treat.

Ingredients

Pound Cake French Toast Batter

3 large eggs
1/2 cup whole milk
1/4 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Main

4 slices of pound cake (preferably a day or two old for better texture)
1 tablespoon butter (for frying)

To Serve

Maple syrup (or your preferred syrup)
Fresh berries (strawberries, blueberries, raspberries)
Powdered sugar (optional)

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Instructions

Prepare the French Toast Batter: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
Prepare Pound Cake Slices: Slice the pound cake into 1-inch thick slices. If the cake is freshly baked, allow it to sit for a few minutes to firm up slightly; using day-old pound cake is ideal for better texture.
Dip Pound Cake in Batter: Dip each slice of pound cake into the prepared French toast batter, ensuring both sides are well coated. Let the cake soak for a few seconds, but avoid over-saturating to prevent sogginess.
Heat the Pan and Butter: Preheat a skillet or griddle over medium heat and melt 1 tablespoon of butter evenly across the surface.
Cook Pound Cake Slices: Place the soaked pound cake slices onto the hot skillet. Cook each side for about 2-3 minutes until golden brown and crispy on the outside while maintaining a soft, warm interior.
Serve: Once all slices are cooked, plate the Pound Cake French Toast and serve immediately topped with maple syrup, fresh berries, and a dusting of powdered sugar if desired.

Notes

Day-old pound cake is preferred to prevent the French toast from becoming overly soggy.
If you don’t have whole milk, 2% milk can be used but whole milk enhances the richness.
Adjust the cinnamon quantity to your taste preference.
Use a non-stick skillet for easier flipping and cleanup.
Serve immediately for the best texture; leftovers can be reheated in a toaster oven but may lose some crispiness.