Description

This Heavenly Angel Food French Toast takes classic French toast to a whole new level of lightness and flavor. With its golden edges, fluffy center, and subtle vanilla aroma, this dish transforms simple angel food cake into a breakfast or brunch masterpiece. Perfect for weekends, holidays, or any time you want to impress, this recipe is elegant, easy, and absolutely delicious when topped with fresh fruit and a touch of whipped cream.

Ingredients

Scale

1 (10–12 oz) angel food cake, cut into 1-inch thick slices
4 large eggs
1 cup milk (whole or 2%)
1/2 cup heavy cream (optional, for extra richness)
2 teaspoons pure vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter, for cooking
Toppings (optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream or vanilla yogurt
- Maple syrup or honey
- Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar, cinnamon, and salt until smooth and well combined.
Slice the angel food cake into 1-inch thick pieces or wedges, ensuring they’re sturdy enough to handle dipping.
Heat a nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter.
Quickly dip each slice of angel food cake into the egg mixture, coating both sides without oversoaking (angel food cake absorbs quickly).
Place dipped slices onto the hot skillet and cook for 1–2 minutes per side, or until golden brown and slightly crisp.
Add more butter as needed between batches to prevent sticking and ensure even browning.
Serve warm, topped with fresh fruit, whipped cream, maple syrup, or a dusting of powdered sugar.

Notes

Use day-old angel food cake for best results — it holds together better when dipped.
Avoid soaking the cake for too long; a quick dip prevents it from falling apart.
Keep cooked slices warm in a 200°F oven while finishing the rest.
For flavor variations, add coconut extract, lemon zest, or extra cinnamon to the custard mixture.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a toaster oven or skillet before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes