Pound Cake French Toast

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Or should I say, French cake?

One of the things I love most about hosting Thanksgiving at my house is that we get to keep all the best leftovers – like my aunt’s moist and fluffy pound cake, which just happens to make the most decadent breakfast ever when you dip it in batter and fry it. #thankful

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If you’ve recovered from Thursday’s food coma, I highly recommend turning one of your left over desserts into a sweet breakfast treat. I can’t guarantee you won’t relapse, but it sure will taste good.

If you don’t have any plain leftover desserts (like pound cake or angel food cake) you can always pick up something at the store. Once you drench it in cinnamon-y batter and fry it, no one will ever know you didn’t make the cake from scratch.

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For the batter:

  • 1 1/2 cups of buttermilk (or whole milk)
  • 3 eggs
  • 1 tablespoon fresh orange juice
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon of brandy (or any sweet liqueur)
  • cinnamon (to taste)
  • A pinch of orange zest
  • A pinch of salt

Whisk all the ingredients together, then soak slices of cake in the mixture. Place on a hot griddle, greased with butter, and cook until both sides are golden brown.

As if the cake wasn’t enough to make this a must-have meal, the hint of fresh citrus in the rich buttermilk batter makes this breakfast taste incredibly indulgent – even though it couldn’t be easier to make. I was told by a guest that they could “taste the fancy.” Now, that’s what I like to hear.

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Serve it up with some fresh fruit and whipped cream (syrup is an option, but it’s not really necessary) and “taste the fancy” for yourself. Enjoy!

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