The words Pound Cake and French Toast together makes my motor hum. Use any old pound cake you just might have hanging around your kitchen...the possibilities are endless! Just simply batter it and fry it up in a pan...that's what I'm talking about..
3 big eggs
1 1/2 cups evaporated milk
16 (1/2-inch) slices pound cake
Stir together eggs and milk in a shallow dish.
Dip pound cake slices in egg mixture, turning to coat both sides. Cook slices in a lightly greased nonstick skillet in batches over medium heat until golden. Serve with:
MAPLE CREAM
1 cup whipping cream
2 teaspoons vanilla yogurt
1 teaspoon vanilla extract
Beat whipping cream at high speed of electric mixer just until soft peaks form. Add yogurt and syrup, beating until blended. Let the games begin!
Serves 8
“We eat fried eggs, biscuits and gravy, French toast, things like that. Let's just say they won't set us at a two-person table anymore. So we have enough elbow room, they set us at a four-person table.”~Josh Taylor
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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Saturday, January 16, 2010
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