You know, it has recently dawned on me that I haven’t been sharing many sweet recipes with you guys… Well, they’re “sweet” in the context of being amazing, as in suhhhh-WEET! But not sugary sweet. In fact, I think I have ONE recipe like this so far and it’s this baked brie recipe, which technically is just cheese with sweet toppings. It was never my intention to neglect you in this way. And boy, am I about to make up for it!
Like many of you, I grew up on plain ol’ french toast made with plain ol’ white bread. We buttered it up, drowned it in Aunt Jemima, and we were good to go. Didn’t even need powdered sugar back then. One of my main focuses for this blog is to experiment. So I got to thinking, how can I mix this up a bit? I could swap out the white bread for Texas toast? Nah, same stuff, just thicker. Raisin bread? Hmmmm… maybe another day. Hey, how about not even using bread? How about using CAKE. *evil grin* I hope you have a cheat day coming up! Also, if you have any blood work on the horizon, I would wait to make this until after your blood draw.
Once upon a time (when I was in my 30s), I got my tonsils out and all I could eat for two solid weeks was Scooperman ice cream and pound cake. I was the only person on the face of the planet to get their tonsils out and GAIN weight. The end. The moral of this story is don’t eat this for two weeks straight. Also, I love pound cake. (And Scooperman ice cream, which I cannot get down here in the south since we don’t have Meijer. *sad face*)
Let’s dive in, shall we?
Heat up a cast iron skillet on medium heat.
Whisk together eggs, cinnamon, nutmeg, half and half, a pinch of salt, and the seeds from one vanilla bean (you can also use vanilla extract).
Dip slices of pound cake in the egg mixture, making sure to coat both sides well. Fry them in the skillet until you have a nice toasty brown color.
Dust with powdered sugar and serve with maple syrup, fruit, whipped cream, or all of the above!
What do you think? Comment below when you try this recipe and let me know how you enjoyed it! Post a picture on Instagram and tag me @dredgeanddrizzle.
Pound Cake French Toast
- 1 pound cake cut into 3/4 inch slices
- 6 eggs
- 1/2 cup half and half
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 pinch salt
- seeds from 1 vanilla bean can substitute 1 teaspoon extract
- powdered sugar
Heat cast iron skillet on medium heat.
Whisk eggs, half and half, cinnamon, nutmeg, salt, and vanilla bean seeds together.
Soak pound cake slices in egg mixture and fry each side in some butter until toasty brown.
Dust with powdered sugar and serve with maple syrup, fruit, and/or whipped cream.