Updated: Feb 13
Who doesn't love a really good french toast? This one was a total experiment! My mom and I have been working on recipes for a cookbook and we wanted to do something semi-homemade. I had this loaf of angel food cake that I had intended to use for a dinner get together with fresh slices of strawberries. Long story short, I ended up not using it and thought I'd try doing something different. I stared at the loaf for a while and then the idea dawned on me....French Toast! I called my mom and ran the idea by her and she was game to try it! We both were interested to see if the angel food cake would hold up to the egg wash and not make it a soggy mess. We were not just pleasantly surprised by the fact that it worked, but we were surprised at how light and delicious it was!
I first made a wash comprised of eggs, orange juice, and heavy cream. To that, I added vanilla bean paste. If you have never used vanilla bean paste...oh my...you need to start! The only way to really describe vanilla bean paste is that its like the caviar of the vanilla bean. It's sooooo delicious! My favorite brand is from LorAnn Oils. I have been using LorAnn products for years and even sold them when I had my retail shop in New Hampshire. Their stuff is just fabulous, but I digressed. So back to the ingredients. I also love Saigon Cinnamon and put it in my regular french toast egg wash so, I decided to add that to this recipe as well. It just adds a little something extra to the french toast.
For the angel food cake, you can make your own or buy a loaf from your local in-store bakery. Loaf angel food works the best as it looks just like regular bread when you slice it, but your guests get the surprise of finding out its angel food!
Here's what you will need:
1 Loaf Angel Food Cake
1/8 cup Fresh Orange Juice
1/8 cup Heavy Cream
3 tsp Vanilla Bean Paste (LorAnn Vanilla Bean Paste)
1 tsp Saigon Cinnamon
Butter for skillet cooking
Mix Eggs, OJ, Heavy Cream, Vanilla Bean Paste, and Saigon Cinnamon together in a large shallow dish.
Cut thick pieces of your angel food cake.
Heat a heavy skillet (medium heat) and a tablespoon of butter.
Coat several pieces of the angel food cake in your liquid mixture only coating enough pieces that will fit in your pan at once. You don't want to coat all of them as they will sit and get soggy.
Cook each side until golden brown.
Add whipped cream and fresh berries and enjoy!
Need visual instruction? Check out the video we made while testing out our recipe to make sure you get tried and true recipes!