- 16 Servings
- Butterscotch Pound Cake (see link above)
- Maple Syrup
- Chef's Companion Whipped Topping
- Butterscotch Chips and Pecans
- 16 inch slices
- 3 each
- 1 1/2 cups
- For drizzling
- For topping
1:Start with our Butterscotch Pound Cake Recipe and slice into 16 inch slices.
2:Pre-heat a skillet or flat top on medium heat.
3:In a shallow dish, thoroughly whisk together eggs and milk.
4:Dip pound cake slices into egg mixture, evenly coating both sides.
5:Cook pound cake slices in batches until slightly golden brown, 2-3 minutes on each side.
6:Serve topped with whipped cream, drizzled with maple syrup and sprinkled with butterscotch chips and pecans.