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Brunch · 25 minutes

Pound Cake French Toast with strawberries and whipped cream

Thick slices of buttery pound cake dipped in a cinnamon-vanilla custard and pan-fried until the edges turn crisp and caramelized. Pile on sweet strawberries, fresh whipped cream and a crunch of toffee.

  • Serves4
  • Cook2–3 min per side
  • Totalabout 25 minutes
Jump to recipe Tips & swaps
Pound cake French toast topped with strawberries, whipped cream, powdered sugar and toffee bits
Brunch is servedCrisp, caramelized edges and a cloud of cream.
From the Whiskable Kitchen

The richest French toast you'll make

Pound cake is already buttery, sweet and dense, which makes it perfect for French toast. It soaks up just enough custard to stay custardy inside while the sugar in the cake caramelizes in the pan, giving you crisp, golden edges.

Store-bought pound cake works great here, and a day-old loaf is even better because it holds its shape. Top it like a strawberry shortcake: sugared berries, softly whipped cream, a dusting of powdered sugar and a few toffee bits for crunch.

Dip, don't soak: pound cake is rich and tender, so 2–3 seconds per side is all it needs. Longer, and the slices can fall apart in the pan.
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The recipe

Pound Cake French Toast

Custard-dipped pound cake with crisp edges, strawberries and whipped cream.

Batch size
Serves4 servings
Prep10 min
Cook15 min
Per serving2 slices

Ingredients

The custard

Cake & pan

Toppings

Method

Toppings first

  1. Toss the strawberries with 1 tablespoon of sugar and let them sit 10 minutes to get juicy.

  2. Beat the heavy cream, powdered sugar and vanilla to soft peaks. Refrigerate until serving.

French toast

  1. Whisk the eggs, cream, milk, sugar, vanilla, cinnamon and salt in a shallow dish.

  2. Melt 1 tablespoon of butter in a skillet over medium-low heat.

  3. Dip each slice of pound cake in the custard for just 2–3 seconds per side, then let the extra drip off.

  4. Sprinkle a little sugar over the butter, add the slices, and cook 2–3 minutes per side, until deep golden and caramelized. Add butter and sugar between batches.

Serve

  1. Top with the strawberries and their juice, a big spoonful of whipped cream, a dusting of powdered sugar and toffee bits. Add maple syrup if you like.

Tips & swaps

Make it your way

My slices fell apart. What happened?

They soaked too long, or the cake was very fresh. Keep the dip to a few seconds per side, use day-old pound cake, and flip gently with a thin spatula.

Why medium-low heat?

Pound cake has a lot of sugar and butter, so it browns quickly. Lower heat lets the custard cook through before the outside gets too dark.

Can I use homemade pound cake?

Yes, and it's a great way to use up the last of a loaf. Slice it about 1 inch thick so it holds together.

What can I use instead of toffee bits?

Try crushed graham crackers, chopped toasted pecans, or a sprinkle of turbinado sugar for the same crunchy finish.

Can I swap the fruit?

Any berries work. Blueberries, raspberries or sliced peaches are all great. For something warmer, try sautéed bananas or apples.