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Nutrition Facts
Serving Size 1 (173g) Recipe makes 4 servings The following items or measurements are not included below: 4 1/2 inches butter pound cake
Calories 816
Calories from Fat 479		(58%)
Amount Per Serving		%DV
	Total Fat 53.3g	82%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 25.2g
	Polyunsaturated Fat 13.1g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 304mg		12%
Potassium 385mg		11%
Total Carbohydrate 88.7g		29%
	Dietary Fiber 2.8g	11%
	Sugars 79.2g
Protein 3.4g		6%
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Pound Cake Croutons With Toasted Pecan Sauce

Recipe #301560 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sassy in da South
Apr 30, 2008

A wonderful treat to make from left-over pound cake. I serve the pecan sauce as a dipping sauce with frilly toothpicks in each crouton. I actually think this would be good with ice cream, sprinkled with croutons & topped with the sauce.

SERVES 4 -6 (change servings and units)

Ingredients

CROUTONS

4 1/2 inches sliced butter pound cake, cut in 1/2 inch cubes (frozen or homemade)
butter-flavored cooking spray
3 tablespoons sugar
1/2 teaspoon cinnamon

SAUCE

1/2 cup margarine
1 1/4 cups brown sugar
2 tablespoons corn syrup
1/2 cup whipping cream
1 cup pecans, toasted

Directions

1
Coat pound cake cubes with cooking spray.
2
Combine sugar and cinnamon; sprinkle over cubes and toss gently to coat. Place on baking sheet and bake at 300 degrees for 15-30 minutes or until lightly browned, stirring frequently.
3
Cool and store in air-tight container.
4
In a saucepan, melt margarine; stir in brown sugar and corn syrup.
5
Bring to a boil and boil 1 minute, stirring constantly.
6
Gradually stir in whipping cream; return to a boil.
7
Remove from heat; stir in pecans.
8
Serve warm or cool.
9
Store in refrigerator.