0:00
- Okay, so are y'all ready for the next recipe
0:04
involving that poundcake that we made?
0:07
You know, everybody's had their feel of it
0:11
and I got some leftover.
0:14
- [Eddie] Well, not everybody.
0:18
- Eddie's, right, not everybody has leftovers,
0:25
but we gonna pretend like we have leftovers
0:27
of our pound cake here at this house.
0:30
And what do you wanna do with it?
0:31
It's not enough to really to put in the freezer.
0:34
Well, I tell you what we going to do with it.
0:35
We gonna make a french toast out of that.
0:39
So to get our toast started,
0:41
I've got a couple of tablespoons of flour,
0:49
A fourth of a cup of milk
0:59
I'm gonna beat this up
1:00
and we gonna soak our toast in this
1:08
and I think it's gonna be so good.
1:11
So if you're having company, weekend company,
1:17
go ahead and make that poundcake.
1:20
Enjoy part of it and save part of it for your french toast.
1:32
Our homegrown eggs are so good, aren't they, Eddie?
1:39
- [Eddie] Very bright.
1:41
Alright, so we're gonna start with
1:44
a couple of tablespoons of butter.
1:47
And I'm using a clarified
1:48
because it doesn't have any water in it.
1:53
And water is not a friendly ingredient
1:58
to try to fry in unless you use the clarified.
2:03
Alright, I didn't check this.
2:10
Okay, so we're gonna melt our butter
2:16
and then we are gonna put
2:19
I think I got like one inch slices
2:29
and I'm going to just let it sit on my plate.
2:46
You know, if you got a recipe that can make you smile
2:49
and laugh all at the same time, you gotta think,
2:53
now that's gonna be a good recipe.
2:56
Now we'll add more butter as needed,
3:00
but we're gonna start with like that two tablespoons
3:08
put our toast in there
3:30
And so we probably gonna let that cook
3:31
about three minutes per side.
3:34
Y'all go peek in here at our French toast Eddie.
3:41
- [Eddie] Smells good.
3:45
- What a nice surprise for your family
3:50
- [Eddie] That's decadent.
3:55
Our french toast looks fine.
3:58
Alright, now I'm gonna move down here.
4:01
And this is for people that like apple butter.
4:04
If you don't like it, then by all means omit it.
4:08
But I've got my maple syrup
4:10
and I'm gonna add about a fourth of a cup
4:16
And this is gonna be our syrup
4:21
that we're gonna serve on top
4:37
Alright, lemme check it.
4:38
I turned my heat down on this
4:41
'cause I didn't want it to burn,
4:47
but I think it's like
5:01
How about a little powdered sugar on that?
5:05
I think it could stand a little sugar, don't you?
5:18
I think, I think, I think.
5:21
I wish I had a strawberry.
5:25
Strawberry to put on it.
5:30
Alright, we've got our french toast,
5:33
which is our third recipe,
5:37
and we're gonna serve that along with our candied bacon.
5:47
What are you going to eat, Eddie?
5:51
- [Eddie] I don't know yet.
5:56
- Alright, now for the taste test.
6:02
Little apple butter syrup
6:07
and a fork and a knife.
6:18
What a great way to use up your pound cake
6:24
that may have a few days on it.
6:27
- [Eddie] I mean, the scent between that apple butter.
6:32
- And the bacon. - [Eddie] And the bacon.
6:34
- Are you swallowing hard, Eddie?
6:54
how strong the egg taste is on that french toast.
7:03
I need a moment, y'all.
7:14
Mmmh, Mmmh Mmmh Mmmh.
7:20
So y'all think about ole Paula
7:24
when you have a few pieces of pound cake left over,
7:28
you can put 'em in the freezer,
7:30
pull 'em out when companies coming
7:34
and blow their mind with your french toast
7:39
and your candied bacon.
7:42
Loving best dishes, y'all.
7:47
Hey, y'all, it's Paula Deen.
7:49
Now, if you enjoyed this video, be sure to like it
7:53
and click the subscribe button as well as the notification
7:56
and bell to be alerted when I post a video.
8:00
Love and Best Dishes Y'all.
