Using Chef’s Companion Butterscotch Pudding Mix this recipe gives you another way to extend our Butterscotch Pound Cake Recipe by slicing it and making sweet and yummy Butterscotch French Toast.


Serving Size

  • 16 Servings


  • Butterscotch Pound Cake (see link above)
  • Eggs
  • Milk
  • Maple Syrup
  • Chef's Companion Whipped Topping
  • Butterscotch Chips and Pecans



  • 16 inch slices
  • 3 each
  • 1 1/2 cups
  • For drizzling
  • For topping
  • Garnish


  • 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.