Pound Cake French Toast with Blueberry Compote
  • For the french toast:
  • 1 loaf butter pound cake
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 Tbsp water
  • 2 tsp cinnamon
  • ½ cup sugar
  • butter, for cooking
  • For the blueberry compote:
  • 1½ cups blueberries
  • ¼ cup water
  • ¼ cup sugar
  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 ½ 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.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/10/pound-cake-french-toast-with-blueberry-compote/