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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 15 |
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This is divine! Purchase a prebaked pound cake from the bakery or the frozen dessert section, to make it simple. Time and servings are for french toast. Ingredients:
3 large eggs |
1 1/2 cups milk |
16 slices poundcake (1/2 inch) |
raspberry sauce (optional) |
1 cup whipping cream |
1 1/2 teaspoons plain yogurt |
1 1/2 teaspoons maple syrup |
1/4 teaspoon mint extract |
raspberry sauce |
3 (12 ounce) bags frozen raspberries, thawed |
3 tablespoons sugar |
Directions:
1. Stir together eggs and milk in a shallow dish.
2. Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices in batches, in a lighlty greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.
3. Serve with maple mint cream and raspberry sauce.
4. Maple Mint Cream:.
5. Beat cream at high speed with an electric mixer until soft peaks form. Add yogurt, syrup, and mint extract, beat until well blended. 2 cups.
6. Raspberry sauce:.
7. Process raspberries and sugar in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire mesh strainer into a bowl, discard seeds. 2 cups.
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