Preheat the grill, setting the burners to high. Oil the grate.
Cut the cake into 1-inch (2.5 cm) thick slices.
In a shallow dish, whisk the eggs and milk. Dip the cake slices on both sides into the mixture. Allow the excess to drip off.
Grill the cake slices for 2 to 3 minutes on each side, creating decorative criss-cross char marks.
Dust with icing sugar and serve immediately with seasonal fruit and whipped cream or ice cream.
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