I wrote this recipe post last year, seriously almost a year ago. Somehow in the middle of adapting to having a newborn again, and then getting through a hot Mississippi summer, it slipped my mind to actually hit “Publish”. It wasn’t until late Fall that I realized my mistake, but by then we were all consumed with pumpkin and holiday cooking. So, I decided to hold off until this Spring to share it. I wanted to keep what I wrote, though, so I didn’t change anything in my story below. Don’t let it confuse you as you read…and remember the setting is May 2013, when Simon was only about a month old. 🙂
Sometimes recipe ideas stir in my mind for a while before I get the chance to ever create them. I hate wasting food, so I often wait and create dishes until we can either consume them or have someone to share it with.
Last weekend, my family (parents, sisters, brother-in-law and nephew) came for a visit so they could meet baby Simon. Although they made it clear that they were going to cook and clean so I could relax and recoup from having a baby, I took it as my opportunity to finally have free time in the kitchen while the kids were occupied with grandparents, aunties and uncle. 🙂 This is therapeutic for me.
Whenever I have Angel Food Cake, I immediately think of my mom and reminisce of my days of youth when we would eat it topped with strawberries and whipped cream. She had another way of serving it, that I’ll have to snatch the recipe for and share with you soon. But, one of my new favorite ways to eat it is for breakfast… as french toast. And, I was ecstatic that I could serve this to my mom during her visit, topped with strawberries, syrup and a dusting of powdered sugar.
You do not need to make the cake homemade, but if you do, use this recipe…it’s the best. Slice thick pieces, dip them in an egg bath, fry and bake. The great thing about baking the toast is you can serve it to a large family all at once.
Angel Food Cake French Toast
- 1 Angel Food Cake , store-bought or homemade
- 4 eggs , beaten
- 1 cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 to 4 Tablespoons of unsalted butter
- Whipped Cream
Preheat the oven to 400 degrees F and preheat a large griddle or nonstick skillet to 350 degrees F or medium-high heat.
Cut the cake into thick 2-inch slices. In a pie plate or wide shallow dish, beat together the eggs, milk, vanilla and salt.
Melt 2 Tablespoons of the butter on the hot griddle. Meanwhile, dip each slice of cake in the egg batter, flipping to coat all sides. Transfer to the heated griddle and brown for 1 to 2 minutes on every side. Melt additional butter as needed.
Place the browned pieces of cake onto a baking sheet. Bake in the preheated oven for 12 to 15 minutes. Serve warm with choice of toppings.