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Around Easter time, the culinary emphasis for dessert is on candy, not cakes. Here's a recipe designed to end this sweet segregation by uniting candy and cake in one delicious recipe: Cadbury Creme Egg in Hole Toast.
This sweet dish is inspired by the look of "egg in hole toast", a morning delicacy made by griddling a slice of bread with an egg tucked inside. Instead of bread, this Easter version is made with thick slices of pound cake, and Cadbury creme egg halves are used instead of, well, actual eggs. When heated on a griddle with plenty of butter, the fondant-filled eggs get nice and melty in the middle, making for an extra sweet surprise in the middle of your cake slice.
It's a fantastic way to have your cake and eat Easter treats, too.
Inspired by the use of Cadbury Creme Eggs in recipes? Be sure to check out my suite of Easter recipes using the creamy eggs, including Cadbury Creme Eggs Benedict, Deviled Cadbury Creme Eggs, Cadbury Creme Egg Foo Young, and Cadbury Creme Egg Salad Sandwiches.
About the author: Jessie Oleson Moore is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011, and her second book came out in May 2013.