POUND CAKE FRENCH TOAST
Prep time: 10 minutes; makes 6 servings
1 family size package (16 oz.) Sara Lee All Butter Pound Cake, thawed
3 eggs beaten
1/3 c. heavy cream or 1 c. milk
½ tsp. almond extract
½ tsp. vanilla extract
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg (optional)
1/8 tsp. salt
3 Tbs. butter or margarine
Powdered sugar (optional)
Slice pound cake into 12 slices, each about ½-inch thick. Whisk eggs, cream, extracts, spices and salt in a medium bowl until well blended. Dip each pound cake slice into egg mixture making sure to coat all sides, shaking off excess batter into bowl. Melt butter in large skillet over medium-high heat. Add pound cake slices to skillet. Cook 1 to 2 minutes per side, or until golden brown. Sprinkle with confectioners’ sugar and top with fresh fruit or maple syrup, if desired.
SMOKED SALMON EGGS BENEDICT
½ c. nonfat plain yogurt
1 Tbs. canola oil
1 tsp. fresh le...
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