Cut the pound cake into slices about 3/4-inch thick. Place the pieces down flat, side-by-side in a rectangular baking dish. Lightly butter the top of each cake piece.

In a large mixing bowl, beat the eggs with the milk, vanilla and salt until frothy and completely mixed. Pour the egg mixture over the pound cake slices in the baking dish.

Cover and place in refrigerator for at least 8 hours.

Preheat the oven to 350 degrees.

Prepare a large cookie sheet by coating generously with cooking spray. Using a spatula, transfer the pound cake slices to the cookie sheet.

Bake for about 20 to 25 minutes until nicely browned.

Place 2 slices of French toast on each serving plate and enjoy.


Top with your favorite syrup, jam or just a light dusting of powdered sugar.

Mr Breakfast would like to thank abaker for this recipe.

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