Fruity French Cakes
Print This Recipe
INGREDIENTS 4 eggs
2 tablespoons skim milk
1/4 teaspoon almond extract
12 (1/2-inch) slices day-old pound cake
1-1/2 cups flaked coconut
6 tablespoons butter, divided
Sliced fresh strawberries
Whipped cream, optionalIn a pie plate or shallow dish, with a fork, beat together eggs, milk, and almond extract until thoroughly blended. Soak 6 of the cake slices in the egg mixture, letting them stand for about 1 minute on each side. Meanwhile, spread coconut evenly in another shallow dish. With a pancake turner, place slices on coconut. Turn slices to coat each side.
In a large skillet over medium heat, heat 3 tablespoons of the butter until just hot enough to sizzle a drop of water. Place cake slices in pan and cook until lightly browned, about 3 to 4 minutes. Turn and continue cooking until lightly browned on the other side and no visible liquid egg remains. Remove from pan; keep warm while repeating procedure with remaining cake slices.
To serve, top cake slices with strawberries and whipped cream, if desired.
Makes 6 servings