Bacchanal Dessert

I'm sorry I don't have a picture for this but it is so easy and there are so many variations that you will be fine without a visual. This is a dessert that was very popular at the Bacchanal Room at Caesar's Palace years ago. The only ingredient that is mandatory is pound cake; either fresh from the bakery or the frozen Sara Lee version. If using Sara Lee make sure it is thawed. Cut the pound cake into 1/4 inch slices. Use a dry skillet (no butter or oil) over medium heat to brown the pound cake on both sides. Frying the pound cake carmelizes the butter in the pound cake and gives it a whole new flavor. Simple enough! The hard part is deciding what to use for toppings. I like fresh berries and a little whip cream; my sister Nancy likes fresh berries and ice cream. Think of how much the Bacchanal Room must have charged for this dessert and it's only fried pound cake!