Pound cake French toast with sour cherry sauce
Ingredients
Sour cherry sauce:
- 2 cups sour cherries, fresh or frozen
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup COLD water
- 1/4 teaspoon almond extract
- 1 teaspoon lemon juice
French toast:
- 2 eggs
- 1/2 - 2/3 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Stale pound cake cut into 1” wide slices (allowing 1-2 slices per person)
- Grated lemon zest, for garnish (about 1 lemon)
- Drizzle of maple syrup per serving
Directions
Sour cherry sauce:
- Make the sauce first so it can chill and thicken before serving. In a saucepan, combine the sour cherries, granulated sugar, cornstarch, and cold water. Stir well. Place on medium-high heat and bring to a boil, stirring often to prevent lumps. Cook until thickened. Remove from heat and add the almond extract and lemon juice. Set aside to cool and then refrigerate until serving.
French toast:
- Preheat a large skillet over medium heat.
- Whisk together the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Dip slices of stale pound cake in the egg-milk mixture, let each sit for 10-15 seconds per side to absorb some of the liquid.
- Melt one to two tablespoons of butter in the skillet and then add the dipped pound cake. Fry two to three minutes per side, until nicely browned. Set on a plate and keep warm until serving. Repeat with more pieces of pound cake.
- To serve, place one to two slices on a serving plate. Spoon over the sour cherry sauce. Top with a dollop of whipped cream. Grate over some lemon zest and then drizzle over a small amount of maple syrup (about one to two teaspoons), if desired. Serve immediately.
