Pound Cake French Toast with Blueberry Compote


For the french toast:
1 loaf butter pound cake
2 eggs
2 tsp vanilla extract
1 Tbsp water
2 tsp cinnamon
½ cup sugar
butter, for cooking
For the blueberry compote:
1½ cups blueberries
¼ cup water
¼ cup sugar


In a small saucepan, over low heat, add the blueberries, water and sugar. Simmer for about 12 minutes or until reduced and thickened to your liking.
In a small bowl stir together the cinnamon and sugar.
In another bowl whisk together the egg, vanilla and water.
Slice the pound cake into about ½ inch slices.
Heat a non stick pan over medium heat. Add a couple Tbsp of butter.
Coat a few slices at a time with the egg mixture then sprinkle each side with the cinnamon sugar mixture. Place into the pan and brown on each side. Continue with all the pound cake {adding butter as needed to the pan}.
Top the french toast with the warm blueberry compote.


Drool worthy isn’t it? Besides the fact that this Pound Cake French Toast with Blueberry Compote is incredibly tasty, it is also super simple! Whether you want to throw together a special breakfast or a quick dessert, this one is spot on! Buttery {store bought} pound cake covered in cinnamon and sugar then toasted up in a pan with butter… I mean, just YUM!!! The blueberry compote is just a few ingredients simmered until thickened and then poured overtop the pound cake. The combination is perfection.


Thursday, October 8, 2015 - 6:55am


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