Description
Angel Food Cake French Toast with Fresh Strawberry Syrup is a delightful breakfast treat that transforms ordinary mornings into something extraordinary. Soft, fluffy angel food cake slices soaked in a rich egg custard create a light and airy dish topped with sweet, homemade strawberry syrup. Perfect for brunch gatherings or indulgent weekends, this recipe will impress your guests and satisfy your cravings.
Ingredients
Scale
- 4 slices angel food cake (1-inch thick)
- 2 large eggs
- 1 cup whole milk (or almond/oat milk)
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp butter (for cooking)
Instructions
- Prepare the Strawberry Syrup: In a saucepan over medium heat, combine sliced strawberries, sugar, and lemon juice. Stir until it bubbles and thickens, about 5 minutes.
- Make the Custard Mixture: In a bowl, whisk together eggs, milk, vanilla extract, and cinnamon until frothy.
- Soak the Cake: Dip each slice of angel food cake briefly into the custard mixture until coated but not soggy.
- Cook: Heat butter in a nonstick skillet over medium heat. Cook each slice for 3-4 minutes per side until golden brown.
- Serve: Stack the French toast on plates and drizzle generously with warm strawberry syrup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 220
- Sugar: 24g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: For added flavor, mix in a dash of nutmeg or substitute strawberries with blueberries. Using day-old angel food cake helps maintain texture during soaking.