Name: Pound Cake French Toast with Blueberry-Thyme Syrup and Fresh Whipped Cream
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 304 g Quatre-quarts à la vanille; 2 pièce(s) Confiture de bleuets; 2 pièce(s) Œuf; 2 cs Sirop d'érable; 56 ml Crème; 1 pièce(s) Citron; 7 g Thym; 28 g Amandes, tranchées; 2 cs Beurre*; 3 cs Lait*; 0.13 cc Sel*

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Recettes

Pound Cake French Toast

with Blueberry-Thyme Syrup and Fresh Whipped Cream

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

Allergènes:

Oeuf

•Lait

•Amandes

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

304 g

Quatre-quarts à la vanille

2 pièce(s)

Confiture de bleuets

2 pièce(s)

Œuf

2 cs

Sirop d'érable

56 ml

Crème

1 pièce(s)

Citron

7 g

Thym

28 g

Amandes, tranchées

Pas inclus dans votre livraison

2 cs

Beurre*

3 cs

Lait*

0.13 cc

Sel*

Informations nutritionnelles

Énergie (kcal)490 kcal

Graisses34 g

dont saturés16 g

Glucides35 g

dont sucres30 g

Fibres3 g

Protéines11 g

Cholestérol265 mg

Sel240 mg

Gras Trans1 g

Potassium350 mg

Calcium200 mg

Fer2.3 mg

Ustensiles

•Zesteur

•Grand bol

•Fouet

•Cuillères à mesurer

•Grande poêle antiadhésive

Instructions

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.