Pound Cake French Toast
Serves 2 | with Blueberry-Thyme Syrup and Fresh Whipped Cream
If you've never tried this melt-in-your-mouth variation of a brunch classic, you've been missing out! Get ready to see soft vanilla pound cake transform into buttery, golden-brown French toast perfection. A fragrant blueberry-thyme syrup, freshly whipped cream and toasted almonds will take you to brunch bliss!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
304 g
Vanilla Pound Cake
(Contains Egg, Soy, Milk, Gluten)
2 tbsp
Blueberry Jam
2 unit
Egg
(Contains Egg)
2 tbsp
Maple Syrup
56 mL
Cream
(Contains Milk)
1 unit
Lemon
7 g
Thyme
28 g
Almonds, sliced
(Contains Almonds/Amandes)
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, gather all required tools. Cut pound cake into six 1-inch slices. Zest, then juice lemon. Whisk together eggs, 3 tbsp milk and 1/8 tsp salt in a large bowl.
Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then swirl the pot until melted. Add blueberry jam, maple syrup, thyme sprigs and 1 tbsp lemon juice. Bring to a simmer, stirring constantly, until mixture is smooth and slightly thickened, 2-3 min. Remove the pot from heat. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate.
Heat the same pan over medium. While the pan heats, carefully place pound cake slices in egg mixture one by one. (TIP: Let pound cake sit in the egg mixture for 5-10 seconds to allow it to soak up egg mixture!) When the pan is hot, add 1 tbsp butter, then swirl the pan until melted. Add pound cake slices. Cook until golden-brown, 2-3 min per side. (NOTE: Don’t overcrowd the pan. Cook French toast in batches if necessary, using 1 tbsp butter per batch. Carefully wipe the pan clean between batches.) Remove the pan from heat.
Add cream and lemon zest to another large bowl. Using a hand whisk or electric mixer, beat until stiff peaks form, 1-2 min. Remove and discard thyme sprigs from blueberry syrup. Divide pound cake French toast between plates, then drizzle blueberry-thyme syrup over top. Dollop whipped cream over top, then sprinkle with toasted almonds
