Pound Cake French Toast
Transform your mornings with a twist on a classic favorite—Pound Cake French Toast. Imagine slices of buttery pound cake, soaked in a fruit zest, cinnamon-infused batter, and fried to golden perfection. Top with luscious whipped caramel cream, fresh strawberries, and a drizzle of rich maple butter for a breakfast that’s both indulgent and unforgettable.
Servings: 4
Ingredients
- 1 12 oz butter pound cake loaf
- 1 cup fresh strawberries or any other fresh fruit
- Butter for cooking
French Toast Batter
- 1/2 cup milk
- 2 large eggs
- 1 tbsp brown sugar
- 1 tsp vanilla
- 1 tsp orange zest
- 1 tsp lemon zest
- 1/2 tsp cinnamon
Caramel Whipped Cream
- 1 cup heavy whipping cream cold
- 1/4 cup caramel
- 1/4 tsp salt
Maple Butter
- 1/4 cup maple syrup cold
- 3 tbsp butter melted and cooled
Instructions
Caramel Whipped Cream
- In a bowl or stand mixer, add all ingredients listed under “Caramel Whipped Cream.” Whisk until smooth and forms soft peaks. Place in the fridge until you’re ready to serve.
Maple Butter
- In a bowl add all ingredients listed under “Maple Butter” and mix until fully incorporated. Place in the fridge until ready to serve.
French Toast Batter
- In a bowl, add all ingredients listed under “French Toast Batter.” Mix thoroughly and set aside.
Assemble
- Cut the pound cake into slices and dip into the french toast batter making sure each piece is completely covered.
- Add a couple tablespoons of butter to a pan over medium heat. Working in batches, cook the pound cake slices on both sides until golden brown and crispy around the edges. This should take about 2-3 minutes per side.
- Once cooked, stack a couple pieces on a plate, top with the caramel infused whipped cream, add the fresh fruit of your choice and drizzle on the maple butter. I used strawberries but you can use any fresh fruit and it will be amazing. Grab a fork and enjoy this experience!