You too can be "Chopped Champion"

If you are a fan of the food network show "Chopped, " They recently aired their first "Chopped Amateurs" show a few weeks ago.. The dessert round featured amoung many items, pound cake. Both Amateur chefs chose to make  "Pain Grille" or French Toast. It was thrilling watching them make whipped cream out of Earl Grey tea leaves( something I will not be trying myself) and carmelizing cinnamon chips with mascarpone and heavy cream.  Watching it, I sent a silent thank you prayer to God that my guests are never as critical as the Chopped Judges.

I thought I might share my own "Pound Cake Pain Grille" recipe. Now I'm an Innkeeper, and a busy one at that.. I 'm going to say it.. I'm going to say it.. Its OK to use store bought pound cake. We are all Innkeepers in our own right.. Some of you are just taking care of guests in your home for free and god knows you people need to feel good about taking a shortcut. Get a store bought pound cake. Its ok. Nobody will know. Nobody will care.  That being said.. if you are a perfectionist.. www.southernliving.com has got some great pound cake recipes- in particular the lemongrass and lavender infused one is pretty spectacular.

Back to the recipe... Loaf of pound cake.. make sure its thawed.. I usually buy mine fresh from the bakery( a girl has to have some standards).

Turn your griddle or grill on... its needs to be hot enough that it sizzles when you hit it with a spritz of water.

1.5 c of milk( if you want to get special, french vanilla cream rocks as a replacement to the milk)
3 large eggs.

Wisk the eggs and milk together and drench both sides of your pound cake in it.  Drop onto a Grill and flip when it browns.

To make this recipe standout its the triple berry compote thats so important. I briefly saute sugared strawberries, blueberries and raspberries in a tiny bit of butter and grand marnier and vanilla ...( too much of this will set the kitchen on fire but you will look super impressive so I recommend a crowd- one of them discreetly holding the fire extinguisher) and then lay over the french toast..

You've got a couple of topping options. Straight maple syrup never disappoints( but its got to be the real stuff not corn syrup with brown food coloring- this is NOT okay-we've got to draw the line somewhere).. Maple Praline syrup is going to make your guests worship you.. or you could go with a maple mint cream...

Mix 1 c heavy cream beat at high speed until stiff peaks form then gradually add

 1 1/2 tsp plain yogurt and 1 1/2 tsp maple syrup and 1/2 tsp mint extract.... Blend together and top over the berry compote. Garnish with a fresh mint leaf, or in the winter months a sliver of kiwi will do the trick as well.
This would probably be lovely with a cup of Earl Grey....

Enjoy.. think "Chopped" should do an Innkeeper Edition!