Parmesan Wine Toast
1 Sara Lee Pecan Coffee Cake, frozen
6 tablespoons grated Parmesan Cheese
3 tablespoons Sauterne wine
Mix together 3 eggs, beaten; 6 tablespoons grated Parmesan cheese and 3 tablespoons Sauterne wine. Cut frozen coffee cake into 10 slices. Cut frozen slices in half. Dip slices in egg mixture. Place on well-buttered baking sheet. Bake in moderately hot oven, 400°F. When toast is golden brown on one side, turn and heat until other side is browned. Serve hot.