Tina’s Poundcake Bread Pudding
INGREDIENTS:
- 1 Tina’s Poundcake (loaf)
- 7 ounces semi-sweet chocolate
- ¼ cup unsalted butter
- 3 eggs
- 2 cups milk
DIRECTIONS
Melt the chocolate with half of the butter in a double boiler (or microwave – careful!). Arrange thinly sliced pound cake pieces in a greased shallow pan. Spoon half of the melted chocolate over the pound cake slices. Repeat this step with another layer of cake and the other half of the chocolate. Cover the chocolate with one last layer of cake. Melt remaining butter. Beat in eggs and milk. Pour over cake and let stand for 30 minutes. Bake at 350 degrees Fahrenheit for approx. 50 minutes. Top with whip cream or ice cream or confectioners sugar.
Tina’s Poundcake Trifle
INGREDIENTS:
- 1 Tina’s poundcake (loaf)
- 1 can whipped cream
- 1 carton of blueberries
- 1 carton of strawberries
DIRECTIONS:
Slice Tina’s poundcake into wedges. Layer berries, alternating blueberries and strawberries, cake wedges and whipped cream in a clear glass bowl or parfait glass. Ending with berries. Serve immediately.
Tina’s Poundcake FRENCH TOAST
INGREDIENTS:
- 3 slices of Tina’s Poundcake (½ inch thick)
- 3 large eggs
- dash of milk
- 1 dash of salt
- Maple Syrup
- Strawberries (optional)
- Butter or non-stick cooking spray
DIRECTIONS
Heat pan. Melt butter or spray pan with non-stick cooking spray. Combine eggs, milk and salt. Whisk until thoroughly mixed. Dip cake slices in egg mixture making sure it is completely coated. Cook slices over medium heat. Turn once until both sides are brown. Serve warm with pure maple syrup and strawberries (Optional)
