Angel Food Cake French Toast
Light slices of angel food cake are coated in a cinnamon-vanilla custard, then pan-toasted in butter until crisp and golden. Serve them warm with berries, whipped cream, maple syrup, and optional fresh mint.
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Ingredients
For the Batter
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk
- ¼ teaspoon fine salt
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon preferably freshly ground
- 2 to 3 tablespoons unsalted butter divided as needed
- 1 angel food cake cut into slices approximately 1 inch thick
For Serving
- Pure maple syrup
- Fresh blueberries
- Whipped cream
- Fresh strawberries sliced
- Fresh mint leaves optional garnish
Instructions
- Pour a few tablespoons of the milk into a measuring cup. Add the all-purpose flour and whisk thoroughly until the mixture is smooth and no visible lumps remain.
- Stir this slurry into the remaining milk, blending gently until evenly combined. This preparation helps the custard cling consistently to the delicate cake slices.
- Crack the eggs into a large mixing bowl. Add the prepared milk-and-flour mixture, vanilla extract, salt, and ground cinnamon.
- Whisk until the ingredients are fully incorporated and the custard has a uniform consistency.
- Lift the slice from the bowl and allow the excess custard to drain away. Avoid leaving the cake submerged for too long, as its airy texture may soften excessively and break apart.
- Warm a large skillet or griddle over medium to medium-low heat. Melt a small portion of the butter across the cooking surface.
- Arrange the custard-coated cake slices in the heated skillet without overcrowding. Cook each broad side for 2 to 3 minutes, or until a crisp, golden exterior develops.
- Carefully stand each slice on its thicker third edge and toast that surface until lightly browned.
- Continue cooking the remaining pieces in batches, adding more butter whenever necessary.
- Transfer the warm angel food cake French toast to serving plates.
- Finish each portion with sliced strawberries, fresh blueberries, whipped cream, and optional mint leaves. Drizzle with pure maple syrup immediately before serving.
Notes
Use only enough butter to create a crisp, evenly browned crust without making the cake greasy.
Whole milk provides a richer custard, while pure vanilla extract and pure maple syrup deliver the most pronounced flavor.
Handle the soaked angel food cake carefully because its soft, airy structure becomes especially delicate after dipping.