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Pound Cake French Toast Recipe

American · Breakfast · 15 min total

Thick slices of pound cake soaked in a vanilla-egg custard and pan-fried until golden and crispy on the outside, soft and tender inside. A quick and indulgent breakfast or brunch treat.

Ingredients

• 4 slices (1-inch thick) pound cake, preferably day-old
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons unsalted butter, for frying
• Maple syrup, fresh berries, or powdered sugar for serving

Instructions

1. In a shallow dish, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
2. Place a slice of pound cake in the custard and let soak for 15-20 seconds per side. Do not oversoak or the cake may fall apart.
3. Melt 1/2 tablespoon butter in a non-stick skillet or griddle over medium heat.
4. Cook the soaked pound cake slices for 2-3 minutes per side, until golden brown and slightly crispy. Repeat with remaining slices, adding more butter as needed.
5. Serve immediately with maple syrup, fresh berries, or a dusting of powdered sugar.

Tips

• Use day-old or slightly stale pound cake for best texture; fresh cake can become too soft.
• Adjust soaking time based on cake density; lighter cakes need less time.
• Keep cooked slices warm in a 200°F oven while cooking remaining slices.

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