Pound Cake French Toast
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Pound Cake French Toast

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!

Allergens:
Egg
Milk
Almonds

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)

Not included in your delivery

2 tbsp

Butter*

3 tbsp

Milk*

0.13 tsp

Salt*

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Nutrition Values

Calories500 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate40 g
Sugar34 g
Dietary Fiber4 g
Protein11 g
Cholesterol265 mg
Sodium230 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

Instructions

1
  • 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.
2
  • 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.
3
  • 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.
4
  • 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.