Pound Cake Croutons with Berries and Vanilla Bean Whipped Cream

Recipe by: sheri silver

Pound cake sliced into cubes and toasted to make croutons, which are skewered with mixed berries and served with vanilla bean whipped cream.

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3 large Eggland’s Best eggs, at room temperature

3 tablespoons whole milk

1 1/2 teaspoons vanilla extract

1 1/2 cups flour

3/4 cup + 2 tablespoons granulated sugar, divided

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

13 tablespoons unsalted butter, at room temperature

1 vanilla bean

1 cup heavy cream

Raspberries, blueberries, strawberries

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Make the pound cake: Pre-heat the oven to 350 degrees and line an 8” x 4” loaf pan with parchment paper.
Whisk the eggs, milk and vanilla just till combined. In a large bowl beat the flour, 3/4 cup sugar, baking powder and salt till blended. Add the butter and half the egg mixture and beat till well combined. Add the remaining egg mixture in two additions, beating each time till well blended. Transfer to your loaf pan, smooth the top and bake till a tester comes clean, 45 – 50 minutes. Cool the cake in the pan on a wire rack for 10 minutes, than transfer the cake to the rack to cool completely.
Make the croutons: Pre-heat the oven to broil with the rack about 6 – 8 inches from the top. Cut the cake into 1-inch cubes and place on a sheet pan. Broil the cubes till golden brown, turning once and watching carefully to prevent burning. Remove from the oven and let cool.
Make the whipped cream: Slice the vanilla bean in half lengthwise using a small paring knife. Using the blunt end of the knife scrape the seeds from each half and add to a bowl along with the heavy cream and remaining 2 tablespoons of sugar. Beat till soft peaks form.
Assemble the skewers: Thread the croutons on bamboo skewers, alternating with the berries, and serve with the whipped cream.