Recipe Background
Angelic French Toast is a decadent twist with angel food cake, perfect for sleepy Sunday mornings.
The creation of this recipe traces back to a lazy Sunday morning when my partner and I decided to embrace the chaos of having a newborn in the house. We were sleepless, navigating the endless cycle of feeding and diaper changes, yet yearning for a hint of normalcy in the form of a decadent breakfast. As I looked into the pantry, I spotted a half-eaten angel food cake leftover from a family visit. Inspiration struck, and I grabbed the eggs and milk, and reached for the vanilla extract which sat proudly next to the cinnamon and nutmeg. It felt like a small act of rebellion to transform a basic cake into the hero of our morning feast.
I whipped the ingredients together, allowing the comforting aroma of vanilla and cinnamon to fill the kitchen. A splash of milk turned the mixture silky smooth. In our sleep-deprived state, simplicity was key; the beaten eggs clung to the soft cake slices, infusing them with a richness that plain toast could never achieve. Dropping the slices into sizzling butter on the skillet, we smiled at each other, wordlessly acknowledging that this improvisation was exactly what we needed. Sharing that moment over warm, golden-brown slices adorned with softened cream cheese and a drizzle of strawberry syrup felt like a victory, however small.
Reflecting on that morning, I often think about how making this dish has become a tradition on those special, sleepy weekends. A quick tip: let the cake slices rest briefly in the egg mixture so they soak up all the flavors. It’s a simple technique that promises an indulgent twist on classic French toast, making those early parenting days feel a touch more angelic.
Ingredients
For the French toast:
- 4 eggs beaten
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- nutmeg to taste
- 1 tablespoon butter plus more, to taste
- 1 (7-inch) store-bought angel food cake sliced
Optional, for serving:
- cream cheese to taste, softened
- strawberry syrup to taste, store-bought or homemade, warmed
- strawberries to taste
Directions
- In a shallow dish, add the eggs, the milk, the vanilla, the cinnamon, and the nutmeg and whisk to combine.
- In a large, nonstick skillet over medium heat, melt 1 tablespoon of the butter.
- Dip the angel food cake slices in the egg mixture, allowing the slices to rest on each side in the egg mixture for a few seconds.
- Add the coated slices to the melted butter in batches and cook until golden-brown, about 2-3 minutes per side.
- Repeat using the extra butter before each batch, as needed, and the remaining cake slices until all of the cake slices are cooked.
- Serve topped with the cream cheese, the strawberry syrup, and the strawberries.
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