Angel Food Cake French Toast with Fresh Strawberry Syrup
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Angel Food Cake French Toast with Fresh Strawberry Syrup has that light and fluffy angel food cake soaked in a classic French toast custard, it’s topped with the most delicious fresh strawberry syrup. Then of course it’s finished with a generous dollop of lightly sweetened whipped cream. All that together makes for one decadent breakfast, perfect for brunch or a special breakfast-in-bed!
I love a sweet and luxurious morning dish. Is it breakfast or dessert? I’m going to say both and it’s definitely worthy of your weekend breakfast splurge. Making a special meal for holidays or unique occasions can create a memory—or maybe a tradition. Make this for Valentine’s Day, birthdays, anniversaries, or even the 4th of July if you add some blueberries for a red, white, and blue breakfast.
Angel Food Cake French Toast
This French Toast follows the same steps as your usual breakfast favorite. You’re whisking eggs in a medium bowl with tablespoons of milk or teaspoons vanilla extract, sprinkling in spices like cinnamon, brown sugar, and nutmeg, and then drenching thick wedges of your “bread” aka slices of cake in the mixture before a quick sear on a nonstick griddle or large skillet. (Don’t forget to drop in a tablespoon butter for a nonstick skillet.) Place slices carefully into a pie plate or keep warm in a preheated oven until ready to serve.
Standard butter or maple syrup is a classic choice for French toast, but once you start making your own homemade syrups, you’ll never go back. This strawberry syrup will have you coming back for dip after dip. You may likely have just a bit of strawberry syrup left over, I debated on doing 1 1/2 the recipe listed because that’s about what we used – but I did have a few picky eating nieces and nephews that said no syrup, cool whip only. I know, what!? But my thoughts are that the only way I’ve really ever liked angel food cake is with a fair amount of topping because it can be on the dry side. So it’s better to have too much than to not have enough. (For other syrup-haters, simply sprinkle with powdered sugar!)
Plus, if you are lucky enough to have any leftovers you can store it in the fridge then rewarm and serve it up the next few days with oatmeal, or add a few spoonfuls to smoothies or shakes, swirl it into ice cream, or drizzle over pancakes. With all the fresh strawberries in season, you’ll want a full batch of it. It’s completely delicious and it pairs perfectly with this irresistible Angel Food Cake French Toast. Cheers to summer breakfasts!
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Angel Food Cake French Toast with Fresh Strawberry Syrup
Ingredients
French Toast
- 1 8- inch angel food cake , sliced into 12 - 14 pieces (or two angel food cake loafs, sliced into 1-inch thick pieces)
- 1 1/4 cups (295ml) milk
- 5 large eggs
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- Butter for griddle
- Sweetened whipped cream , for serving
Strawberry Syrup
- 2 lbs fresh strawberries , stemmed and diced
- 1 Tbsp fresh lemon juice
- 1/2 cup (110g) granulated sugar
- 4 Tbsp water , divided
- 1 Tbsp cornstarch
Instructions
- For the strawberry syrup:
- Bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 4 - 6 minutes until berries are softened and juices are well extracted. In a small bowl, whisk together remaining 2 Tbsp water with cornstarch until well blended then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly (I added 2 drops of red food color just to enhance the color).
- For the french toast:
- Heat a non-stick griddle to 375 degrees. To a blender add milk, eggs, vanilla and cinnamon and pulse just until blended (alternately you can whisk until well blended in a mixing bowl). Pour into a shallow dish, such as an 8 by 8-inch baking dish. Place about 6 pieces of angel food cake into egg mixture (or how ever many fit without overcrowding) and allow to soak about 2 1/2 minutes per side (it won't soak through to center but you do want a good coating on the outsides).
- Butter griddle and place soaked angel food cake pieces onto griddle. Cook several minutes until bottom is golden brown, then lift, butter griddle and cook opposite side until golden brown, also cook top and edges about 30 seconds each side. Repeat with remaining slices of angel food cake. Serve warm with warm strawberry syrup and whipped cream.
- Recipe source: syrup - Cooking Classy, french toast - inspired by BHG
