Samantha Nicole A distant trill of harps and birdsongs. The clouds parting. The sunbeams pouring down. Yes, this is going to be a heavenly morning. Angel French Toast doesn’t use bread for its breakfast confection; instead, it uses fluffy, tender angel food cake crusted in a divinely delicious, butter-fried vanilla and cinnamon custard. Topped with clouds of cream cheese and powdered sugar and bold stripes of strawberry syrup, Angel French Toast earns its wings and then some. You’ll be living on cloud 9 with this dish on the table.
Ingredients
For the French toast:
- 4 eggs, whisked
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- nutmeg, to taste
- 2 tablespoons butter, divided
- 1 (7-inch) store-bought angel food cake, sliced into 12-14 slices
Optional, for serving:
- cream cheese, to taste, softened
- 1 cup strawberry syrup
- powdered sugar, to taste
Directions
Step 1 –In a shallow dish, combine the eggs, the milk, the vanilla, the cinnamon, and the nutmeg.
Step 2 –In a large nonstick skillet, over medium heat, melt 1 tablespoon of the butter.
Step 3 –Dip 1/2 of the angel food cake slices into the egg mixture, resting for a few seconds on each side.
Step 4 –Add the coated slices to the heated skillet and cook until golden brown, about 2-3 minutes per side.
Step 5 –Melt the remaining butter in the same skillet and repeat with the remaining slices of angel food cake.
Step 6 –Spread the cream cheese on the cooked slices, and top with the strawberry syrup and the powdered sugar.
Step 7 –Serve.
