Here’s a “Cake Pop Quiz” for you:
What was created in America is 125 years old and as popular today as it was more than a century ago? The answer is Angel Food Cake. Its age, popularity and versatility makes Angel Food Cake a bona fide Rescued Recipe, but today I’m giving it a brand new twist. See, I found a way to make Angel Food Cake even more heavenly! That’s because I stumbled across a recipe for Angel Food French Toast, and now my new favorite pastime is making this treat and then stepping back and watching people roll their eyes in ecstasy. Angel Food Cake has a lot of fans; from folks who love that it’s fat-free and sometimes gluten-free, to people who enjoy its light, fluffy texture and taste. I made a fantastic discovery when I decided to do a taste comparison of store bought Angel Food Cake to a boxed Angel Food Cake. It wasn’t even close. The boxed cake is so far superior in taste and it doesn’t get any easier than simply adding water to the mix. That’s right, nothing but water, you mix it for only a minute and a half and you don’t even grease the pan. Now that I had my perfect Angel Food Cake, I was ready to beat together a few eggs, milk and vanilla and turn the cake into French Toast. Why did I think this would be a good idea? I wasn’t sure, but the picture was so inviting. Then, when I made the first test run, I knew it was going to be one of my go-to favorites forever. Served with a little powdered sugar and syrup, it makes a fabulous breakfast. Or, you can arrange the Angel Food French Toast pieces on a platter with some fresh fruit and whipped cream or Cool Whip as a tasty dessert. Want to watch eyes roll? Put this dish on your Easter buffet table or Sunday brunch and I can pretty much guarantee it will be hit. When your family and guests ask where you got it, just tell them it was heaven-sent!
Watch my How To Video For Angel Food French Toast here!
| Servings |
- 1 angel food cake (store bought or boxed cake)
- 6 eggs, slightly beaten
- 1 1/2 cups milk
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 2 tablespoons butter
- whipped cream or Cool Whip
- maple syrup, optional
- fresh strawberries, raspberries and boysenberries
Ingredients
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- Slice the angel food cake into 10 to 12, 1-inch thick wedges. In a shallow dish combine eggs, milk, sugar; and vanilla. Soak wedges in egg mixture for 1 minute per side. In a nonstick skillet or on a nonstick griddle, melt butter over medium heat. Cook 4 wedges at a time and cook on all sides until golden brown. Repeat the process. Serve in slices with berries. Top with whipped cream or Cool Whip. Drizzle with maple syrup if desired. Serve immediately.
