Pound Cake French Toast.

Soooooo French Toast....made.of.cake. I'm not really sure why, after eating this, one would ever think it a good idea to dip bread in egg and fry it in butter, when you can do the same WITH CAKE. This solves all my problems with French Toast; when you chew past the buttery egg layer, you're not greeted with soggy toast which makes you think 'mmmm I think someone's got this wrong....didn't we invent toasters?' but 'Oh good heavens, it's all sweet and buttery, with added sweet and buttery...this is CRAZY GOOD'.

It also means that when you make a fairly giant sized cake that is pretty much solely consumed by oneself, you feel less bad about it because French Toasting it turns it into a meal, an actual meal that you need, rather than an afternoon snack that you just plain because you're greedy.

Have you ever noticed how good I am at justifying the consumption of cake. I reckon that's a very particular skill....I should probably add it to my CV.

Justification #273: there is fruit, and it is very much fruit season in Fife and I can't get through it quick enough. There...turns out it's pretty much mandatory to make this....GO. With Love and Cake.

Pound Cake French Toast with Raspberry Compote.

A few notes:

• A pound cake is the perfect sort of cake for soaking and frying, it's firm and sturdy so isn't going to disintegrate on you. I wouldn't suggest trying it with something delicate or crumbly.
• You could quite happily sub frozen raspberries or in fact any berries you fancy.

Serves 2 greedies

You will need

For the compote

100g raspberries

1 tbsp icing sugar

For the French toast

1 egg

1 tsp vanilla extract

1/2 tbsp icing sugar

4 slices pound cake

• First make the compote by mixing the raspberries and icing sugar in a small saucepan and heating gently until the raspberries have broken up, bubbled a bit and you're left with a thick crimson sauce.
• Whisk the egg, vanilla and icing sugar together in a shallow dish.
• Soak the slices of cake in the egg mixture for a minute or so on each side.
• Meanwhile heat a medium frying pan on a medium heat and add a big fat knob of butter to it.
• Fry the cake a couple of minutes each side, until golden and crispy.
• Serve topped with the compote and dusted with icing sugar.