Pound Cake French Toast

• Vegetarian

• Refrigerated

  • 6 Egg

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 can Cherry pie filling
  • 1/4 tsp Cinnamon
  • 1 1/2 cup Flour
  • 1/8 tsp Nutmeg
  • 1 Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 6 thick slices Pound cake

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Greek yogurt, plain
  • 1/2 cup Milk

Found on oneshetwoshe.com

Description

Ingredients

• ½ c. butter
• 3 eggs
• ½ c. plain Greek yogurt
• 1½ c. flour
• ¼ tsp. baking powder
• ⅛ tsp. baking soda
• 1 c. sugar
• ½ tsp. vanilla
• 3 eggs, beaten
• ½ c. milk
• ½ tsp. vanilla
• ¼ tsp. cinnamon
• ⅛ tsp. nutmeg
• 6 thick slices pound cake
• 1 can cherry pie filling
• powdered sugar

Directions

• Allow butter, eggs, and yogurt to stand at room temperature 30 minutes.
• Combine flour, baking powder, and baking soda; set aside.
• Beat butter on medium-high speed 30 seconds.
• Add sugar and beat 10 minutes or until very light and fluffy.
• Beat in vanilla.
• Add eggs, one at a time, and beat 1 minute after each addition.
• Add dry mixture and yogurt alternately to beaten mixture, beating each addition until just combined.
• Pour batter into greased loaf pan.
• Bake at 325 degrees for 60-75 minutes or until a wooden toothpick inserted in center comes out clean.
• Cool on a wire rack 10 minutes; remove from pan and cool completely.
• In a shallow bowl beat eggs, milk, vanilla, cinnamon and nutmeg.
• Dip cake slices into egg mixture, coating both sides.
• Heat a skillet or griddle and cook pound cake until golden brown on both sides.
• Top with cherry pie filling and sprinkle with powdered sugar.

Nutrition