Pound Cake French Toast
- 1 pkg Plentiful Pantry Almond Pound Cake Mix
- 2 sticks of Butter (divided)
- 1 cup Water
- 2 Eggs, beaten3/4 cup Milk
- 1/2 tsp. Vanilla
- 1/2 tsp. Cinnamon
- Powdered Sugar (optional)
Preheat oven to 325°. Lightly grease a 8×8 pan or standard loaf pan.
Combine water, 3/4 cup melted butter and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.
Spread in loaf pan and bake 65-75 minutes or until toothpick comes out clean. (you may cover with foil the last 15 minutes if the cake is getting too browned.)
Cool completely and remove from pan. Slice and serve.
High Altitude: (over 5,000 feet) Increase water by 2 tablespoons and add 1/3 cup flour.
French Toast Directions:
Whisk eggs, milk, vanilla, almond extract and ground cinnamon in a medium bowl until well combined. Set aside.
Melt remaining butter (1 tablespoon or 2 at a time) in a skillet or pan on medium heat.
Dip each pound cake slice into the egg mixture being sure to coat all sides and shaking off excess. Add to skillet/pan and cook on each side for 1-3 minutes until golden brown.
Top with syrup, fruit and/or powdered sugar. ENJOY!