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.

Fruity French Cakes

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.

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