Pound Cake French Toast

Lynnda Cloutier


With store bought pound cake, this recipe is a cinch.Source: Unknown

pinch tips: Perfect Bacon Every Time




butter or cooking spray
2 large eggs
1 cup milk
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 pound cake, cut into 12 slices, from kirkland
parchment paper
3/4 to 1 cup chocolate hazelnut spread, such as nutella
2 bananas,sliced
maple syrup

Directions Step-By-Step

Heat a griddle to medium high. Lightly coat with butter or cooking spray.
In shallow bowl, beat eggs. Add milk, cinnamon and vanilla. Stir til well blended. Dip pound cake slices in egg mixture. Cook on hot griddle til golden brown.
Form a cone out of parchment paper and cut a 1/8 inch opening in the tip. Put nutella in cone and squeeze over French toast. Alternatively, warm Nutella and drizzle over French toast with a spoon. top French toast with banana slices and drizzle with maple syrup. Serve hot. Makes 6 servings.
Note: Sliced banana nut muffins can be substituted for the pound cake.

About this Recipe

Course/Dish: Other Breakfast