Strawberries, whipped cream, pound-cake French toast. Need we say more?
Cinnabon® French Toast
When your friend wants Sunday brunch...but in yoga pants.
- Prep time 10 minutes
- Cook time 5 minutes
- Servings 4
- Difficulty Normal
- Category Dessert
- 1 cup Balsamic Vinegar
- 4 oz Brown Sugar, divided
- 8 oz Cinnabon® International Delight®
- 2 Cinnabon® Keurig® K-Cups® (4 oz setting)
- 8 slices Cinnabon® Marble Pound Cake from Walmart
- 2 Eggs
- Pan Spray
- ½ cup Powdered Sugar
- 1 lb Strawberries
- 1 tbsp Vanilla Extract
- 2 cups Whipped Cream
- Slice strawberries and sprinkle with brown sugar and balsamic. Refrigerate up to 2 hours.
- Mix International Delight, brewed K-Cups, brown sugar, vanilla extract and eggs into a large bowl.
- Spray a frying pan, dip pound cake into mixture, and cook on each side for 2 minutes over medium heat.
- Put French toast slices onto a plate and top with strawberries, powdered sugar and whipped cream.
- Drizzle with balsamic vinegar and serve.
Keurig® and K-Cups® are registered trademarks of ©Keurig Green Mountain, Inc. All rights reserved. Used with permission.
International Delight® is a registered trademark of ©WhiteWave Foods. All rights reserved. Used with permission.
