Pound Cake French Toast with Peach Compote

Have you ever felt guilty about eating leftover dessert for breakfast?  Well, this recipe will give you a perfect excuse, because it is dessert transformed into a breakfast food!  The peach compote would also be delicious served over ice cream.

Ingredients:
4 slices leftover pound cake (preferably homemade, of course)
2 eggs
4 tablespoons milk
4 peaches, thinly sliced
1 tablespoon lemon juice
1/4 cup brown sugar
1 teaspoon cinnamon
powdered sugar

In a small bowl, combine the sliced peaches, lemon juice and brown sugar.  Let this rest for about 5 minutes, so that it can create some good juices.

Place peach mixture in a medium-sized skillet and cook over medium-low heat for 10 minutes.  Reduce heat and simmer for another 10 minutes, until the peaches are warm and the juice is a bit thickened.

Slice the leftover pound cake into 1-inch slices (approximate).

Beat together the eggs and milk.  Dip each slice of cake into the egg mixture, coating both sides.  Handle carefully so the pound cake does not fall apart.

Place coated cake onto griddle and cook over medium-high heat, 2 minutes per side, until golden brown.

 Remove from griddle.  Top with peach compote and sprinkle with powdered sugar.

This recipe will serve two.  If you have more cake leftover, simply use 1 egg and 2 tablespoons of milk per 2 slices of cake and adjust the recipe accordingly.


I’m linking up these blogs this week:

Under the Table and Dreaming
Home Stories A to Z