CHAMPAGNE SUNDAES (WITH TOASTED POUND CAKE CROUTONS) Posted on 31 Dec 2017 by Ally Fortis

Ingredients

1 pint fruit sorbet (I used blood orange, but raspberry would be great too) 1 cup champagne or sparkling wine 2 slices store-bought pound cake 1 teaspoon sugar optional: whipped cream Instructions

First, begin by cubing the pound cake. Add it to a saute pan, sprinkle the sugar on top, and cook over low heat while stirring occasionally. It is done when the edges are golden brown and the sugar smells caramelized. Remove from heat to cool completely. In each serving dish, scoop two slices of sorbet, and top with 1/2 cup of champagne. Add the pound cake cubes to each and serve.