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Angel French Toast

15-MinutesBreakfast & BrunchHotKid-FriendlyQuickStove-TopSweetVegetarian
Time :15 minutes
Yield :6 servings
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Sweet French toast topped with fresh strawberries and syrup, served on an elegant plate with a cup of coffee and side of fruit compote. Perfect for breakfast or brunch.

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.
Hack it:
Add fresh strawberries, blueberries, or raspberries over the top. • Swap the strawberry syrup for warm caramel and sliced bananas.
Sprinkle toasted almonds or chopped pecans over the finished French toast.
Add a little orange zest to the egg mixture for a bright twist.
Greek yogurt or whipped mascarpone makes a lighter but still creamy topping.
Add a scoop of vanilla ice cream and call it exactly what it is: breakfast that has completely lost the plot.
Leftovers:
French toast parfait: Cut leftover slices into cubes and layer with yogurt, berries, and syrup.
Breakfast sandwich: Layer two pieces with cream cheese and fresh strawberries.
Sweet snack: Toast leftover pieces in a skillet and serve with a little extra syrup.
Berry bake: Cube the leftovers, add berries and a little custard, then bake until puffed and golden.

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.
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