Jiffy Pecan Melt-Away French Toast
1 Sara Lee Pecan Coffee Cake, frozen
4 tablespoons butter
2 tablespoons milk
Remove coffee cake from pan. Cut into 8 slices. Remove the 2 end pieces. Cut remaining 6 slices in half. Melt 2 tablespoons butter in 9-inch skillet. Combine 2 eggs, beaten; and 2 tablespoons milk; blend well. Dip coffee cake slices into egg batter. Pan-fry 6 slices until golden brown on both sides. Add 2 more tablespoons butter to skillet and pan-fry remaining slices.