Regina News | Local Breaking | CTV News Regina
Pound Cake French Toast with Sour Cherry Sauce
Want to create a WOW dessert? This is it. My son Ben says we should bake up pound cake just to we can make this dessert. Be sure to use stale pound cake.
Sour Cherry Sauce
2 cups sour cherries, fresh or frozen
3 tbsp granulated sugar
1 tbsp cornstarch
½ cup COLD water
¼ tsp almond extract
1 tsp lemon juice
1/2 - 2/3 cup milk
2 tbsp granulated sugar
1 tsp vanilla
½ tsp cinnamon
¼ tsp 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
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.
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 1-2 tbsp of butter in the skillet and then add the dipped pound cake. Fry 2-3 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 1-2 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 1-2 teaspoons), if desired. Serve immediately.