Pound Cake French Toast With Blueberry Compote Recipe

Name: Pound Cake French Toast With Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf cake butter pound; 2 eggs; 2 teaspoons vanilla extract; 1 tablespoon water; 2 teaspoons cinnamon; 1/2 cup sugar; butter for cooking; 1 1/2 cups blueberries; 1/4 cup water; 1/4 cup sugar

Servings: persons

1
In a small saucepan, over low heat, add the blueberries, water and sugar. Simmer for about 12 minutes or until reduced and thickened to your liking.
2
In a small bowl stir together the cinnamon and sugar.
3
In another bowl whisk together the egg, vanilla and water.
4
Slice the pound cake into about 1/2 inch slices.
5
Heat a non stick pan over medium heat. Add a couple Tbsp of butter.
6
Coat a few slices at a time with the egg mixture then sprinkle each side with the cinnamon sugar mixture. Place into the pan and brown on each side. Continue with all the pound cake {adding butter as needed to the pan}.
7
Top the french toast with the warm blueberry compote.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 loaf cake butter pound, 2 eggs, 2 teaspoons vanilla extract, 1 tablespoon water, and more.

Yes, Pound Cake French Toast With Blueberry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pound Cake French Toast With Blueberry Compote

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