This post first appeared over at Real Housemoms where I’m a contributor.

Lemon Pound Cake French Toast Skewers take a delicious lemon pound cake and turn it into an amazing french toast! This is an easy brunch recipe or just a fun way to serve french toast for Sunday breakfast!

Lemon poundcake french toast skewers on a white plate with powdered sugarLemon Pound Cake French Toast Skewers

We’re right at the tipping point between winter and spring when the sun is shining when you wake up in the morning but it is still cold enough out that you need to wear a coat. When I think of spring I start getting excited for all of the beautiful, tasty spring brunch recipes that come with it. These Lemon Pound Cake French Toast Skewers are loaded with fresh fruit and the delicious flavor of lemon in pound cake form. They are a fun breakfast recipe for Sunday morning with the family or a caual brunch with friends.

LEMON POUND CAKE FRENCH TOAST SKEWERS
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Lemon pound cake french toast with fresh raspberries and blueberries drizzled with syrup

You read that right, I said lemon pound cake french toast. I had made my lemon loaf the weekend before and it was getting towards the end of the loaf. I started to eat a slice for breakfast (don’t judge me!) when I thought of french toast. Why have I never tried this before?! I cut the lemon pound cake into slices and coated them in eggs. Then I fried them up with some butter so they were crisp on the outside and soft and moist on the inside. OMG they were so good!

lemon pound cake french toast with fresh berries on a skewer

I make my french toast a little different than the norm. I don’t add any milk. I just soak the bread in egg and fry it. It’s how my mom made it and I love it. My lemon pound cake french toast was no different but if you like adding milk to yours feel free. You’re basically taking your favorite french toast recipe and substituting bread for pound cake. Yum!!

closeup of lemon poundcake french toast skewers with fresh berries and powdered sugar

To make things a little more fun I cut each slice into three strips and cut those strips in half so I had 6 squares of french toast. I slide 2 -3 squares onto each skewer, alternating with fresh fruit like strawberries, raspberries, blueberries and blackberries.  Then I drizzle the skewers with syrup, sprinkled everything with a little powdered sugar, and breakfast was served!

Eating cake for breakfast just became totally acceptable!

Want more easy brunch recipes?

  • Homemade Crepes with Nutella Hazelnut Spread
  • Everything Bagel Make Ahead Breakfast Casserole
  • Cranberry Orange French Toast
  • Lemon Cream Cheese Danish
Servings: 8
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Lemon Pound Cake French Toast Skewers

These delicious lemon pound cake french toast skewers are a fun brunch recipe for kids and adults!
Lemon poundcake french toast skewers on a white plate with powdered sugar
Print Recipe
5 from 1 vote

Ingredients

  • 1 loaf Lemon Pound Cake
  • 4 Eggs, lightly beaten
  • 2 teaspoon Oil + more if needed
  • 4 cups Fresh berries, strawberries, blueberries, raspberries, or blackberries
  • 2 tablespoon Syrup
  • Powdered Sugar for garnish

Instructions

  • Heat 1 teaspoon of oil in frying pan over med heat.
  • Cut pound cake into 1 ½ “ slices and soak each slice in the beaten eggs until saturated.
  • Cook each slice until golden brown then flipping to cook the other side. About 2 mins on each side. Halfway through add the second teaspoon of oil and continue the process.
  • Once the french toast is cooked cut each slice into three strips and cut the strips in half. This gives you 6 squares per slice of french toast.
  • Place pound cake pieces on the skewer alternating between pound cake pieces and fruit. 2 -3 pieces of french toast per skewer.
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Breakfast