This Angel Food Cake French Toast is a light and fluffy version of French toast using angel food cake in place of bread.
One of the most often emailed question is “if I did it this way, do you think it would turn out?”
And my usual response is, “only one way to find out?”
Now granted if they ask can I use skim milk instead of heavy cream and I know it wont turn out then I tell them right away.
But if they just want to get a little creative, I say go for it.
And that is how this little gem of breakfast treat came about.
I wanted some french toast.
Only problem was that the only kind of bread I had laying around was not the kind that would have made for very good french toast.
But what I did have sitting out on the counter was a loaf of angel food cake that I had made to help us up the large flat of strawberries I bought.
Why do I always think I can eat a whole flat of strawberries in time?
I stared at it and thought…it’s shaped like bread, why the heck not.
So I sliced it up, dipped in the ol’ egg and milk batter and threw it in some butter.
And WOW!
Angel Food Cake French Toast is soooooo good.
The only problem is that it is so light, that like rice krispy treats, you almost didn’t know you ate it.
Which is good that you have a light breakfast but bad because you eat the whole loaf…well half.
Okay, whole.
Who am I trying to kid?
I wasn’t even going to post the angel food cake recipe (most people have one).
But when I posted on Facebook that I made french toast out of Angel Food Cake, people became highly interested.
So I figured, why not put it up.
And speaking of Facebook, Culinary Concoctions has its own page on there.
The benefit for you is that sometimes I put recipes on there that don’t make it to the blog…so you might want to become a fan of the page. 🙂
And lastly a quick shout out to my dad on this rainy and gray Father’s Day.
I hope you had a great one Dad.
No doubt you spent the day in your chair watching TV while “resting your eyes”!
It’s a great day to buy my cookbook.
Want More Angel Food Cake Recipes?
Ruby Red Grapefruit Glazed Angel Food Cake
Cherry Cheesecake Angel Dessert
Angel Food Cake French Toast
Ingredients
- Angel Food Cake:
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon orange extract, or extract of your choice
- 1 1/2 teaspoons cream of tartar
- For the French Toast:
- 1 loaf Angel Food Cake (you can make or you can buy...I won't tell), sliced like bread
- 4 eggs
- 1 tsp maple sugar (or just granulated if you don't have)
- 1 cup milk (I used almond milk because of my dairy issue and it was fine)
- 1/2 tsp vanilla extract
- pinch of fresh nutmeg
- 1/4 tsp ground cinnamon
Instructions
- For the Angel Food Cake:
- Preheat oven to 350 degrees F.
- In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
- In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
- After 2 minutes, switch to a hand mixer.
- Slowly sift the reserved sugar, beating continuously at medium speed.
- Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam.
- Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
- Carefully spoon mixture into an ungreased tube pan.
- Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on cooling rack for at least an hour before removing from pan.
- *Note that I made mine is a steel bread pan. The baking time is about the same, a little less. Check. You can bake in a regular loaf pan as well.
- For the French Toast:
- Whisk together the eggs, milk, sugar, extract, and spices until completely incorporated.
- Over medium-low heat, heat griddle or skillet coated with a thin layer of butter.
- Place the cake slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
- Transfer cake slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup. Or strawberries and yogurt. Or whatever you want.
Cakelaw says
Genius! It looks devine.
Kristina says
wow, this looks and sounds really delicious. we sometimes make french toast out of Kings Hawaiian Bread… 🙂 I may have to try this.
Yay for facebook fan page 🙂
Rosa says
A great idea! Those French Toast must have been delicious!
Cheers,
Rosa
wendyywy says
I’ve seen some frying leftover butter cakes, but an angel food cake, you’re the first 🙂
clumbsycookie says
First let me say that that angel food cake looks great on it’s one. And turning it into french toast is genious! I bet I could have eaten the whole loaf and not even notice it 😉
bellini valli says
You don’t know how I wish I had a piece right now Peabody:D
Patricia Scarpin says
That looks wonderful Pea – and will come in very handy to me, because I always have a bunch of egg whites in the freezer.
Delicious!
Joanne says
“Light” breakfast? Seeing as how it involves angel food cake. And French toast. I’ll take it. I’ve really been in a French toast mood lately. Wonder why.
My favorite thing is when people alter everything under the sun in a recipe and then wonder why it didn’t turn out. You just have to laugh.
dani says
genious!
Kate Thompson says
WOW! This is the best idea ever. I love angel food cake but it always seems to go stale. This would be a great way to finish it up! I will definitely be trying this.
Lynn says
Your creative genius has no bounds! I love this idea. Too bad your Dad wasn’t here to have it for his special day.
Mimi says
That’s just horrifying! I’m calling the nutrition police on you!! lol!!
Julia M says
This looks amazing!!!
ErinsFoodFiles says
What a great & delicious idea!
Margaret says
It works with pound cake too, albeit not as “light”. Probably best as dessert, not breakfast.
Eliana says
What an amazing idea. You are sucha wiz.
Elle says
As usual a brilliant delight Peabody! Never woulda thunk it to use angel food cake this way.
Jena says
Genius.
Mrs. L says
I pan fried some angel food cake for dessert on my blog so I’m thinking this is even better!
Paula says
What a super idea! It sounds just WOW! Can’t wait to try it;)
Hannah says
Gotta say, this is a brilliant and awesome idea.
Totally agree though, so many people email me asking about making changes, and all I can say is “I don’t know, try it and tell me!”
Lorraine @ Not Quite Nigella says
What a genius idea! I mean why not indeed, it’s bread shaped and it would be lovely and light inside the French toast coating!
ashley says
genius!! looks & sounds delicious!
Pro-Portional Designs says
I’m not at all surprised this came out so well.
I used to live in south philly and whenever my Panatonne managed to stay around the house too long it made a great french toast, same for chocolate chip pumpkin bread and banana bread.
Thanks for the recipe. I just can’t get enough of them 😀
Zazzy says
I thought this sounded really great and so, as a special treat, I made them tonight. They were okay but not as wonderful as I’d hoped. I had a lot of trouble with them sticking and the crispy coating staying in the pan even though my pan was non-stick and I used non-stick spray. Perhaps I am doing something wrong? Did you treat them differently than regular french toast?
The Food Hunter says
interesting idea!!
Samantha says
I had my girlfriends over this weekend for breakfast-for-dinner, so we had this and mimosas. One of my friends wanted to try making creme brulee french toast, so we scorched sugar on top of the angel food cake after it was cooked. Holy cow, amazing amazing. Thank you for such an awesome idea!