Pound Cake French Toast Recipes

Steps:

• Whisk milk, cream, eggs, and spices/flavorings together.
• Heat fry pan and add enough butter to cook with.
• Dip pound cake in egg mixture (soak longer for more dry or dense cake).
• Do not over soak or your cake will fall apart.
• Place in medium high skillet and cook till brown on both sides.
• Be careful flipping it so it doesn't break apart.

Steps:

• Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
• Slice the pound cake into 8 slices. Place the prepared baking sheet. Toast in the oven for 12 minutes.
• In a small pot, heat 1/4 cup heavy cream over low heat. When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream. Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
• In a blender, combine three-quarters of the strawberries with the sugar. Reserve the remaining strawberries for garnish. Blend until smooth. Strain the puree through a strainer into a bowl. Cover and place in the fridge until ready to serve. Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
• In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture. Whip with a hand mixer until medium peaks form. Cover and place in the fridge while you make the French toast.
• Heat 2 tablespoons butter in a large skillet over medium-low heat.
• In a baking dish. whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended. Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds. Flip and soak the other side for 15 seconds. Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter. Cook for 3 to 4 minutes per side. Remove to a platter. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
• To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate. Place 2 pieces of French toast onto each plate. Top each with a large dollop of the white chocolate whipped cream, sprinkle with the some chocolate chips and garnish with a fresh strawberry and mint sprig.

Steps:

• Stir together eggs and milk in a shallow dish.
• Dip pound cake slices in egg mixture, evenly coating both sides.
• Cook pound cake slices, in batches, in a lightly greased large non-stick skillet over medium heat 2 1/2 minutes on each side or until golden brown.

Steps:

• In medium bowl, whisk together eggs, cream or milk, extracts, cinnamon, nutmeg, and salt.
• Soak pound cake slices in the mixture, making sure all sides and top are saturated.
• Soak 5 minutes.
• Heat butter in large skillet over medium to medium high heat.
• Fry slices until golden brown, turning once.
• Dust with powdered sugar, top with either maple syrup (my favorite) or fresh fruit.
• Enjoy.

Steps:

• Combine softened butter, pecans, brown sugar, cinnamon, and nutmeg for topping in a bowl. Put into a generously greased fluted tube pan (such as Bundt®).
• Mix milk, pecans, protein powder, eggs, melted butter, sugar, vanilla, cinnamon, and nutmeg in a bowl until combined.
• Arrange bread slices standing up in the pan. Pour wet ingredients over top. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove coffee cake from the refrigerator and uncover.
• Bake coffee cake in the preheated oven for 1 hour. Remove from the oven and let cool for 10 minutes. Invert cake over a wire rack or serving platter and shake gently to release.