Pound Cake French Toast

Name: Pound Cake French Toast with Blueberry-Thyme Syrup and Fresh Whipped Cream
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 304 g Vanilla Pound Cake; 2 unit(s) Blueberry Jam; 2 unit(s) Egg; 2 tbsp Maple Syrup; 56 mL Cream; 1 unit(s) Lemon; 7 g Thyme; 28 g Almonds, sliced; 2 tbsp Butter*; 3 tbsp Milk*; 0.13 tsp Salt*

with Blueberry-Thyme Syrup and Fresh Whipped Cream

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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!

Allergens:

Egg

•Milk

•Almonds

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

304 g

Vanilla Pound Cake

2 unit(s)

Blueberry Jam

2 unit(s)

Egg

(Contains: Egg)

2 tbsp

Maple Syrup

56 mL

Cream

(Contains: Milk)

1 unit(s)

Lemon

7 g

Thyme

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

2 tbsp

Butter*

3 tbsp

Milk*

0.13 tsp

Salt*

Nutrition Values

Calories480 kcal

Fat34 g

Saturated Fat16 g

Carbohydrate33 g

Sugar28 g

Dietary Fiber3 g

Protein11 g

Cholesterol265 mg

Sodium240 mg

Trans Fat1 g

Potassium300 mg

Calcium200 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Bowl

•Whisk

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

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 a 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.