Pound cake makes the perfect French toast, with a crusty outside and a soft, pillowy center.
Pound Cake French Toast
Yields: 4-6 servings
Ingredients
- 4 large eggs
- ¼ cup whole milk
- 2 tablespoons sugar
- 8 (1-inch-thick) slices Classic Pound Cake
- 4 tablespoons unsalted butter, divided
- ⅓ cup maple syrup
- ¼ cup apple butter
- Cinnamon Sugar Bacon (recipe follows)
Cinnamon Sugar Bacon
- 1 pound center-cut bacon
- ¼ cup firmly packed light brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground black pepper
Instructions
- In a large bowl, whisk together eggs, milk, and sugar; pour into a shallow dish. Working in batches, dip Classic Pound Cake slices in egg mixture, fully coating both sides. Let stand on a plate.
- In a large skillet, melt 1 tablespoon butter over medium heat. Working in batches, cook pound cake slices until golden brown and slightly crisp, about 3 minutes per side, adding remaining butter, 1 tablespoon at a time, between batches.
- In a small bowl, whisk together maple syrup and apple butter. Serve French toast with apple butter syrup and Cinnamon Sugar Bacon.
Cinnamon Sugar Bacon
- Preheat oven to 400°. Line a large rimmed baking sheet with foil; top with a wire rack.
- Arrange bacon on prepared rack. In a small bowl, whisk together brown sugar, cinnamon, and pepper; sprinkle over bacon.
- Bake until bacon is crisp, 20 to 25 minutes. Serve immediately.
