Pound Cake Croutons With Toasted Pecan Sauce

Sassy in da South's Note:

A wonderful treat to make from left-over pound cake. I serve the pecan sauce as a dipping sauce with frilly toothpicks in each crouton. I actually think this would be good with ice cream, sprinkled with croutons & topped with the sauce.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

CROUTONS

• 4 ½ inches sliced butter pound cake , cut in 1/2 inch cubes (frozen or homemade)
• butter-flavored cooking spray
• 3 tablespoons sugar
• ½ teaspoon cinnamon

SAUCE

• ½ cup margarine
• 1 ¼ cups brown sugar
• 2 tablespoons corn syrup
• ½ cup whipping cream
• 1 cup pecans , toasted

Directions:

1. Coat pound cake cubes with cooking spray.
2. Combine sugar and cinnamon; sprinkle over cubes and toss gently to coat. Place on baking sheet and bake at 300 degrees for 15-30 minutes or until lightly browned, stirring frequently.
3. Cool and store in air-tight container.
4. In a saucepan, melt margarine; stir in brown sugar and corn syrup.
5. Bring to a boil and boil 1 minute, stirring constantly.
6. Gradually stir in whipping cream; return to a boil.
7. Remove from heat; stir in pecans.
8. Serve warm or cool.
9. Store in refrigerator.