Pound Cake Croutons With Toasted Pecan Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful treat to make from left-over pound cake. I serve the pecan sauce as a dipping sauce with frilly toothpicks in each crouton. I actually think this would be good with ice cream, sprinkled with croutons & topped with the sauce. Ingredients:
4 1/2 inches sliced butter pound cake, cut in 1/2 inch cubes (frozen or homemade) |
butter-flavored cooking spray |
3 tablespoons sugar |
1/2 teaspoon cinnamon |
1/2 cup margarine |
1 1/4 cups brown sugar |
2 tablespoons corn syrup |
1/2 cup whipping cream |
1 cup pecans, toasted |
Directions:
1. Coat pound cake cubes with cooking spray.
2. Combine sugar and cinnamon; sprinkle over cubes and toss gently to coat. Place on baking sheet and bake at 300 degrees for 15-30 minutes or until lightly browned, stirring frequently.
3. Cool and store in air-tight container.
4. In a saucepan, melt margarine; stir in brown sugar and corn syrup.
5. Bring to a boil and boil 1 minute, stirring constantly.
6. Gradually stir in whipping cream; return to a boil.
7. Remove from heat; stir in pecans.
8. Serve warm or cool.
9. Store in refrigerator.
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