Ingredients
Equipment
Method
- Begin by simmering your fresh strawberry syrup. This can be made ahead or while you prepare the rest of the dish. The heat will bring out the natural sweetness of the strawberries, creating a delicious topping.
- Meanwhile, grab your store-bought angel food cake and slice it into 12 to 14 pieces, or to your desired thickness. The thicker slices will hold up better when soaking in the egg mixture.
- In a shallow dish, combine the eggs, milk, cinnamon, and nutmeg. Use a whisk to blend everything together until smooth. You want a lovely custard mixture that will soak into the cake.
- Next, melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Make sure it coats the bottom of the skillet to prevent sticking.
- Dip half of the slices of cake into the egg mixture, ensuring they’re fully coated. Allow them to rest for a few seconds on each side, letting the mixture soak in.
- Add the coated slices to the heated skillet, spacing them out so they cook evenly. Let them cook until they’re golden brown, which should take about 2 to 3 minutes. Keep an eye on them to avoid burning!
- Once golden, melt another tablespoon of butter in the skillet and repeat the process with the remaining slices. The second batch should cook just as beautifully.
- When all the slices are cooked, it’s time to assemble your Angel Food Cake French Toast. Spread a generous layer of cream cheese on each slice while they’re still warm.
- Top with the homemade strawberry syrup and finish with a dusting of powdered sugar. The syrup will soak slightly into the cake, making it even more delicious!
- Serve immediately and enjoy a delightful breakfast that feels special. Your family will love it, and so will you!
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days.