Fruity French Cakes
A great brunch idea! Slices of day-old pound cake take the place of the traditional bread in this sweet, dessert-like version of French toast. Serve topped with slices of fresh strawberries and whipped cream.
4 large eggs
2 tablespoons milk
1/4 teaspoon almond extract
12 (1/2-inch) slices day-old pound cake
1 1/2 cups sweetened flaked coconut
6 tablespoons butter - divided use
Sliced fresh strawberries
Whipped cream (optional)
- In pie plate or shallow dish, with a fork, beat together eggs, milk, and almond extract until thoroughly blended. Soak 6 of the cake slices in egg mixture, letting them stand about 60 seconds on each side.
- Meanwhile, spread coconut evenly in another shallow dish. With pancake turner, place slices on coconut. Turn slices to coat each side.
- In large skillet over medium heat, heat 3 tablespoons of the butter until just hot enough to sizzle a drop of water. Place cake slices in pan and cook until lightly browned, about 3 to 4 minutes. Turn and continue cooking until lightly browned on other side and no visible liquid egg remains. Remove from pan; keep warm while repeating procedure with remaining cake slices.
- To serve, top cake slices with strawberries and whipped cream, if desired.
Makes 6 servings.
Recipe provided courtesy of the American Egg Board.