This recipe is perfect for breakfast or dessert!
What type of Pound Cake to use:
You can make your own. Ig choosing this option I recommend baking it the night before. In this recipe i opt to use store brought cake. Entenmann’s is the go to for most. I prefer the pound cake from your local grocery store bakery. They typically are less expensive and are made the same day…. Which means they are fresh.
This recipe takes about 15 minutes to create.
1 pound cake cut into 1-2 inch slices
2 eggs, lightly beaten
1/2 teaspoon ground cinnamon
2 tablespoons milk
1/2 teaspoon nutmeg
1 tablespoon brown sugar
1 teaspoon vanilla
Butter pecan ice cream
In a small bowl, whisk together eggs, cinnamon, brown sugar, vanilla, nutmeg and milk. Set aside until ready to cook.
In a large nonstick skillet, heat 1 tablespoon of butter until melted.
Right when it melts, dredge pound cake slices in egg mixture and add to the pan. You might have to work in batches and only do 2-3 slices at a time.
Cook for 2-3 minutes on each side. Or until cake turns yellow and lightly brown.
Remove and keep warm until you are finished.
To plate, I topped with fresh sliced peaches (Do not use can), 2 scoops of Butter pecan ice cream and Honey peach syrup by Taylor Homemade. Or other desired toppings.
** The reason i do not recommend using can peaches. Can fruits typical includes syrups filled with chemicals and preservatives that takes away the freshness