Ingredients
1 Ingles bakery pound cake, cut into ¾ inch slices
2 eggs
¼ cup half and half
¼ tsp. vanilla
pinch of salt
2 tbsp. butter
powdered sugar, for dusting
Unicoi Preserves Strawberry Vanilla Spread
Directions
Whisk eggs, half and half, vanilla, and salt in a wide, shallow bowl.
Melt butter over medium-low heat in a cast iron skillet.
Dip a slice of pound cake in the batter, turn carefully to coat both sides. Don’t soak for long, as pound cake will crumble. Move pound cake to prepared skillet, and cook for 2-3 minutes per side.
Remove to serving platter, dust with powdered sugar, and dollop with Unicoi Preserves Strawberry Vanilla Spread, and serve.
Recipe Note
Want to gild the lily, and add some some boozy whipped cream your Pound Cake French Toast?
Just whip together 1 cup of heavy cream, 4 tbsp. powdered sugar, and 2 tbsp. Skrewball Peanut Butter Whiskey until soft peaks form.
You're welcome!
