The Sara Lee Pound Cake French Toast Copycat recipe brings a delightful twist to breakfast classics. With a few simple ingredients, you can transform frozen pound cake into a luxurious morning treat that will impress anyone at your table.
When preparing the batter, you can choose between heavy cream and milk based on what you have or your dietary preference. If you have nut allergies, feel free to omit the almond extract and increase the vanilla for a lovely flavor. Using high-quality spices can make a noticeable difference in taste, so keep that in mind while shopping. And remember, freezing the pound cake ahead of time ensures the slices hold up beautifully during cooking.
Pancakes, Waffles & Crepes
Sara Lee Pound Cake French Toast Copycat Recipe
Ingredients
- 2 eggs
- 1/4 cup heavy cream or 1/4 cup milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 4 slices frozen Sara Lee poundcake, thawed (3/4 inch)
- 3 tablespoons butter
- powdered sugar
- maple syrup or fresh fruit
Instructions
- In a medium bowl, whisk together 2 eggs, 1/4 cup of heavy cream or milk, 1/2 teaspoon of almond extract, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, and 1/8 teaspoon of salt until well combined.
- Take 4 slices of thawed Sara Lee poundcake, each cut to about 3/4 inch thick, and soak them in the egg mixture, ensuring all sides and the top are saturated for maximum flavor.
- Let the soaked pound cake slices sit in the mixture for 5 minutes to absorb all those delicious flavors.
- Heat 3 tablespoons of butter in a large skillet over medium to medium-high heat until melted and bubbly.
- Carefully fry the soaked pound cake slices in the hot skillet, cooking until golden brown, and remember to turn them once to ensure even cooking.
- Once cooked, dust the French toast with powdered sugar and top with your choice of maple syrup or fresh fruit. Enjoy each bite of your creation.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: