Pound Cake French Toast with Blueberries

• 1/2 package (10.75 oz) Sara Lee frozen pound cake
• 1/4 cup milk
• 1/4 cup fat free half-and-half
• 2 eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp table salt
• 2 Tbsp butter, divided, for cooking
• 1 Tbsp powdered sugar, for garnish
• 1 cup blueberries, for serving

Whisk all ingredients except pound cake, butter, and sugar together.

Cut the pound cake into 3/4" thick slices.

Heat some of the butter in a non-stick skillet over medium high heat. Dredge the cake in the egg mixture, then cook until golden brown on sides. Repeat until all slices are cooked.

Top with powdered sugar and blueberries.

Makes 2 servings, 14 WW PointsPlus each.