People always say breakfast is the most important meal of the day, and most people’s favorite part of any meal is dessert. So, we are taking very little from column A and a whole lot from column B and making an already sweet, classic breakfast staple even more decadent.
The sweetness and density of the pound cake takes this French toast to a whole new level. Brace yourself for it. This crazy new level probably will require a manicure and fresh pair of underwear.
Also, we are no longer drinking our Pinot Grigio from a coffee mug like most closet alcoholics. We are brazenly putting hard liquor right into the maple syrup.
- one loaf pound cake, sliced into 1″ slices (recipe below)
- 1 cup milk
- 4 eggs
- 1/2 teaspoon cinnamon
Mix milk, eggs and cinnamon into a shallow dish. Heat a skillet over medium-high heat and melt one tablespoon of butter until beginning to foam. Dredge both sides of cake slices quickly in egg mixture, then cook in skillet in batches of 2-3 slices, 2-4 minutes each side until golden brown. Continue cooking in batches, adding butter as needed. Serve hot with rum maple syrup and garnish with powdered sugar.
rum maple syrup
- 3/4 cup maple syrup
- 3 tablespoons spiced rum
Combine syrup and rum in a small saucepan over medium heat, stirring until steaming. Let cool for a few minutes before serving.
pound cake adapted from Joy of Baking
makes one loaf
- 3 large eggs, at room temperature
- 3 tablespoons milk, at room temperature
- 3/4 teaspoons vanilla extract
- 3/4 teaspoons almond extract
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup plus 1 tablespoon butter, at room temperature
Preheat oven to 350 degrees.
Spray 9×5 inch loaf pan with cooking spray, line bottom with parchment paper and spray with cooking spray.
Sift the flour, baking soda, salt and sugar into the bowl of an electric stand mixer. In a separate medium-size bowl, whisk the eggs, milk, and vanilla and almond extracts. Add the butter and half of the egg mixture, and mix on low speed until blended, then increase speed to medium and beat for 1 minute. Scrape down sides of bowl, and add the remainder of the egg mixture in two batches, beating for 30 seconds after each addition.
Spread into loaf pan, smoothing out top of cake. Place on center rack in oven and bake for 45-55 minutes or until golden brown and a toothpick comes out clean.
2 thoughts on “pound cake french toast”
this sounds so yummy!!