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!
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.
Ingredients
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 Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Milk*
2 tbsp
Butter*
Nutrition Values
Utensils
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.