Pound Cake Croutons With Toasted Pecan Sauce

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

  • CROUTONS

  • 4 12 inches sliced butter pound cake, cut in 1/2 inch cubes (frozen or homemade)
  • butter-flavored cooking spray
  • 3 tablespoons sugar
  • 12 teaspoon cinnamon
  • SAUCE

  • 12 cup margarine
  • 1 14 cups brown sugar
  • 2 tablespoons corn syrup
  • 12 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.

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