Are you thinking what I’m thinking?!?! Drool worthy isn’t it? Besides the fact that this Pound Cake French Toast with Blueberry Compote is incredibly tasty, it is also super simple! Whether you want to throw together a special breakfast or a quick dessert, this one is spot on! Buttery {store bought} pound cake covered in cinnamon and sugar then toasted up in a pan with butter… I mean, just YUM!!! The blueberry compote is just a few ingredients simmered until thickened and then poured overtop the pound cake. The combination is perfection.
The other day my little guy had his Fall field trip to a local farm. It is of course during the awful Nor Easter storm we just got so it was more of an indoor pumpkin picking trip but the bonus was the awesome country market!! I picked up some of their apples and a store baked pound cake. While browsing around I thought, hmmmm this sure would make for an awesome french toast! I LOVE pound cake on its own but man does this really kick it up a notch.
- For the french toast:
- 1 loaf butter pound cake
- 2 eggs
- 2 tsp vanilla extract
- 1 Tbsp water
- 2 tsp cinnamon
- 1/2 cup sugar
- butter, for cooking
- For the blueberry compote:
- 1 1/2 cups blueberries
- 1/4 cup water
- 1/4 cup sugar
- 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.
- In a small bowl stir together the cinnamon and sugar.
- In another bowl whisk together the egg, vanilla and water.
- Slice the pound cake into about 1/2 inch slices.
- Heat a non stick pan over medium heat. Add a couple Tbsp of butter.
- 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}.
- Top the french toast with the warm blueberry compote.
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