I am all about recycling leftovers into new creations. Last week I showed you my lemon pound cake recipe which was definitely drool worthy. Well, I always end up with some leftovers because there are times I try to exercise self-control. I was thinking to myself what I could do with it. Making mini trifles came to mind but that almost seemed too obvious for me. Then a light bulb went off, french toast. I can make lemon pound cake french toast!
Now before you think I’m crazy, hear me out. Once in a while, you need to treat yourself. This is not an everyday breakfast but it is a sweet surprise. I traded cinnamon for vanilla and made a thin glaze icing instead of syrup. The biggest thing I need to stress is that the vanilla needs to be ground to get that perfect speckle.
I always make homemade whipped cream whenever I make french toast. I just pour heavy cream into a bowl with some vanilla extract and a little confectioner’s sugar. There isn’t a recipe from me for this because I eyeball it based on the amount of people that I’m serving. The rule of them is normally 2-3 tablespoons per person though.
Lemon Pound Cake French Toast
- 6 slices Leftover Lemon Pound Cake
- 1/2 cup Milk
- 1/2 tsp Ground Vanilla The ground vanilla gives the speckle like cinnamon normally would.
- 2 large Eggs
- 1/2 cup Sifted Confectioner's Sugar
- 1 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
- 1 tbsp Milk
- Heat Frying Pan to a medium low heat and apply cooking spray
- Beat together Eggs, Milk and Vanilla
- Coat bread on all sides and add to heated/greased frying pan
- Cook for 3-5 minutes per side
- Mix together liquids and sifted sugar
- Stir in lemon zest
- Add more liquid if you want the icing thinner, add more sugar if you want it thicker
- Add three slices to a plate
- Top with Icing and Homemade Whipped Cream
- Garnish with a little lemon zest
This will take your brunch or breakfast to the next level. You would be surprised how many unique ways you can make french toast. I look forward to showing you more ideas like this one.