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BVC Eats: Pound cake French toast

Pound cake French toast is the ultimate in you-don’t-need-any-of-this breakfast food. It was once a favorite at our house until we swore off all pancakes, waffles, and similar treats because we outgrew our eatin’ pants.

Start with a storebought pound cake, because life is short. Entenmann’s is traditional, but go with what you can get.

Slice the pound cake into quite thick slabs, at least 1 inch, or the slabs will disintegrate before you can get them into the frying pan. Dip them in the batter below.

BATTER

Beat all the following extremely thoroughly, and beat it again before dipping each slice. For every four or five slices of pound cake, depending how soppy you like your French toast, use:

1 raw egg, well beaten
4 T heavy cream or half’n’half
1 T melted butter
1 T brown or granulated white sugar
¼ t salt

OPTIONAL FANCY BATTER ADDITIVES

½ t cinnamon, ½ t vanilla, pinch Chinese 5-spice, pinch allspice, ground star anise
½ t vanilla, 1T brandy or Kahlua, 1T strong coffee
1 t grated orange zest, 1 T orange liqueur
1 T turbinado sugar (adds crunch!)
1 T yellow corn meal (also adds crunch!)

Fry the slices of batter-dipped pound cake on both sides, on a very hot cast iron pan or griddle, well-greased with melted butter, until lots of nice brown patches appear on the fried side.

Serve with maple syrup, honey, or fruit, but always with lots more softened butter.

These can also be used as the “bread” for a sausage patty sandwich. Cook sausage patties ahead and keep them warm in the oven, and slap one between two layers of pound cake French toast.

For extra crazy: The first time I made these, it was New Year’s Day, the morning after a particularly Irish New Year’s Eve. We were slated to go to Mass by two in the afternoon, so we dragged ourselves out of bed and I threw pound cake French toast together using leftover high-octane eggnog, which is basically the same idea as the batter above, only way, way, way drunker.

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