Friday, August 15, 2014

Angel Food French Toast

Happy Friday everyone!  Since the Hot Chocolate French Toast was so popular a couple weeks ago, I figured I would end the week with another delicious breakfast recipe to get your weekend off to a great start!  The recipe, found on how sweet it is,  is essentially like your normal french toast, just using angel food cake instead.  The texture was light an airy, but with a sweet crunch to it, different than regular bread.  I am pretty traditional with my fruit, whipped cream, and syrup toppings, but you can top it with anything really, the sky's the limit!  The only thing I changed was the portion sizes.  It seemed that cutting ours into 12 pieces would have yielded really small portions, so I did 8 instead.  Next time you buy an angel food cake and have some left, or want a different take on french toast, try whipping this up.  Enjoy!

Angel Food French Toast

Angel food cake (cut in 8-12 pieces)
3 large eggs
3/4 cup milk
1 Tablespoon flour
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 Tablespoons butter

Optional Toppings:
Whipped Cream
Powdered Sugar
Peanut Butter
Chocolate Syrup

In a small bowl, whisk together the flour and a couple Tablespoons of the milk to make a slurry and add back to the rest of the milk.

Heat a skillet over medium-low heat.  In a large bowl, mix together the eggs, milk with flour, vanilla, salt, and cinnamon.  Fully submerge the angel food cake pieces, letting the excess drip off.  Place a little butter in the skillet and your cake on top, cooking 2-3 minutes per side (remember to do all three sides).  Repeat with remaining slices, adding butter each time.  Serve while warm with your favorite toppings!

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