Pound Cake French Toast

• 3 large eggs
• 1 12 cups milk
• 16 slices poundcake (1/2 inch)
• raspberry sauce (optional)
• 1 cup whipping cream
• 1 12 teaspoons plain yogurt
• 1 12 teaspoons maple syrup
• 14 teaspoon mint extract
• raspberry sauce
• 3 (12 ounce) bags frozen raspberries, thawed
• 3 tablespoons sugar

1. Stir together eggs and milk in a shallow dish.
2. Dip pound cake slices in egg mixture, evenly coating both sides.
3. Cook pound cake slices in batches, in a lighlty greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.
4. Serve with maple mint cream and raspberry sauce.
5. Maple Mint Cream:.
6. Beat cream at high speed with an electric mixer until soft peaks form.
7. Add yogurt, syrup, and mint extract, beat until well blended.
8. 2 cups.
9. Raspberry sauce:.
10. Process raspberries and sugar in a blender until smooth, stopping to scrape down sides.
11. Pour mixture through a wire mesh strainer into a bowl, discard seeds.
12. 2 cups.

eggs, milk, poundcake, raspberry sauce, whipping cream, yogurt, maple syrup, mint, raspberry sauce, frozen raspberries, sugar

Taken from www.food.com/recipe/pound-cake-french-toast-176474 (may not work)