The Scoop
French toast walked into the bakery aisle, saw an angel food cake, and decided rules were overrated.
This gloriously fluffy breakfast takes a store-bought cake, gives it a quick dip in a cinnamon-spiced custard, and pan-fries it until the edges are golden and the middle stays cloud-soft.
Then comes the fun part: creamy cream cheese, strawberry syrup, and a snowfall of powdered sugar. It’s part French toast, part strawberry shortcake, and entirely capable of making an ordinary Sunday morning feel suspiciously fancy.
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
- In a shallow dish, combine the eggs, the milk, the vanilla, the cinnamon, and the nutmeg.
- In a large nonstick skillet, over medium heat, melt 1 tablespoon of the butter.
- Dip 1/2 of the angel food cake slices into the egg mixture, resting for a few seconds on each side.
- Add the coated slices to the heated skillet and cook until golden brown, about 2-3 minutes per side.
- Melt the remaining butter in the same skillet and repeat with the remaining slices of angel food cake.
- Spread the cream cheese on the cooked slices, and top with the strawberry syrup and the powdered sugar.
- Serve.
×
