Pound Cake French Toast

Submitted by KittyKitty

"This is divine! Purchase a prebaked pound cake from the bakery or the frozen dessert section, to make it simple. Time and servings are for french toast."

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 16 slices
• Serves: 8

ingredients

• 3 large eggs
• 1 1⁄2 cups milk
• 16 slices poundcake (1/2 inch)
• raspberry sauce (optional)

• Maple Mint Cream

• 1 cup whipping cream
• 1 1⁄2 teaspoons plain yogurt
• 1 1⁄2 teaspoons maple syrup
• 1⁄4 teaspoon mint extract
• raspberry sauce
• 3 (12 ounce) bags frozen raspberries, thawed
• 3 tablespoons sugar

directions

1. Stir together eggs and milk in a shallow dish.
2. Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices in batches, in a lighlty greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.
3. Serve with maple mint cream and raspberry sauce.

4. Maple Mint Cream:

5. Beat cream at high speed with an electric mixer until soft peaks form. Add yogurt, syrup, and mint extract, beat until well blended. 2 cups.

6. Raspberry sauce:

7. Process raspberries and sugar in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire mesh strainer into a bowl, discard seeds. 2 cups.