It’s Friday and I’m talking about eating dessert for breakfast. What’s so wrong with that?
While you’re reading this I’m actually in Kansas City on my BBQ Tour. I can’t wait to share my thoughts with you when I return. Until then, let’s get back to talking about eating dessert for breakfast.
I mean, what’s really the big deal? Pancakes are often topped with sugary (delicious) syrup and candied nuts. Sometimes I look at waffles on restaurant menus and think that they should just call a spade a spade: you’re eating dessert for breakfast!
I had some leftover pound cake and I decided that the smart thing to do would be to make French toast. Because why not? And the result was delicious. You’re welcome.
- 1 pound (16 ounces) loaf of pound cake
- 3 eggs beaten
- ⅓ cup heavy cream or 1 cup milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional)
- ⅛ teaspoon salt
- 3 tablespoons butter or margarine
- powdered sugar (optional)
- Strawberry Jam or compote
- Whipped Cream
- Slice pound cake into twelve slices (about ½-inch thick.)
- Whisk eggs, cream, extracts and spices in a medium bowl until well blended.
- Dip each pound cake slice into egg mixture making sure to coat all sides, shaking off excess batter into bowl.
- Melt butter in large skillet over medium-high heat.
- Add pound cake slices to skillet. Cook 1 to 2 minutes per side or until golden brown.
- Sprinkle with Confectioner’s sugar and top with fresh strawberry compote and whipped cream. Garnish with mint.