I love surprises. I slightly love surprising people more than being surprised. So, for breakfast this past weekend I wanted to surprise Samuel with something he loves: strawberry shortcake. Now, I eat a lot of sweet goodies for breakfast, but I can’t say I’ve had strawberry shortcake that early in my day. I wanted to think of a way to combine Samuel’s favorite dessert with something acceptable for breakfast. Prepare yourselves because this one is keeper.
Yes, I battered angel food cake and created a delicious French toast with it. This may seem confusing, but I promise you it is beyond delectable. Angel food cake is not overly sweet, so it’s the perfect star for this dish. I macerated fresh strawberries and whipped up some sweetened cream cheese to go on top of the cake. You can top the angel food cake French toast however you want. I can only strongly recommend the strawberries and cream cheese because it was amazing. The steps for this recipe, aside from preparing the strawberries and cream cheese, are just the same as a French toast recipe.You will batter the angel food cake and use the stove top to finish it out. It couldn’t be easier to make such a delicious, beautiful breakfast.
This recipe is so easy. It’s basically a traditional fresh toast recipe just with a different main ingredient. Also, you can skip the strawberries and cream cheese if you want to. However, I highly recommend it as it was delicious and wonderful. For the strawberries, I sliced them semi-thin and put them into a medium bowl. Stir in 2 tablespoons of Splenda granulated, sugar, or other sugar substitute until it has dissolved. Let the strawberries macerate at room temperature until they are juicy and sweet.
If you decide to add cream cheese, beat the softened cream cheese with 2 tablespoons of Splenda granulated, sugar, or other sugar substitute until smooth. If you want a sweeter cream cheese spread, feel free to add in more sweetener.
Slice the store bought angel food cake into 16 even pieces. If you want bigger or smaller pieces you can cut them into different thicknesses than I did. I found these pieces to cook well and be just the right size for breakfast. In a shallow dish, combine the liquid egg whites, milk, vanilla, and cinnamon together.
Heat a skillet or two (depending on how many pieces you are making) over medium heat. Spray with nonstick cooking spray or grease with butter or margarine. Dip the slices into the egg mixture, resting a few seconds on each side. Then place the coated cake pieces into the hot skillet. Fit as many as you can in the skillet or skillets. Cook the slices on each side until they are golden brown, about 2 to 3 minutes on each side. Spread the cream cheese on the warm slices and top with macerated strawberries. Add optional powdered sugar if you want!
I could go on and on about how delicious this breakfast was, but that just wouldn’t be fair to you if you haven’t made this. But seriously. Make this. I may have loved this more than Samuel did. It has the crunchy outside like a French toast would be, but the inside is filled with wonderful, soft angel food cake. The cream cheese and strawberries are also perfect on this. It really reminded me of a strawberry shortcake, but more decadent and filling. This was a perfect weekend lunch/brunch, and it will definitely be on the menu again!
Angel Food Cake French Toast
Total calories: 1,630 (uses entire cake with strawberries and cream cheese)
Servings: 16 pieces with strawberries and cream cheese spread (half recipe for 2- 4 piece servings)
- 1 store bought angel food cake
- 1 cup liquid egg whites
- ¾ cup milk (any kind)
- 2 tsp vanilla extract
- ½ tsp cinnamon
- Fresh strawberries, sliced thin (1lb container or about 4 cups)
- 8oz cream cheese, softened (any kind)
- 4 tbsp Splenda granulated, divided
Optional: powdered sugar, strawberry syrup instead fresh strawberries, butter, maple syrup
- Add the slice strawberries to a medium bowl and stir in 2 tbsp Splenda granulated until dissolved. Allow the strawberries to macerate at room temperature until they are juicy and sweet. Beat the softened cream cheese with the other 2 tbsp of Splenda granulated until smooth. Add more if you want it to be a sweeter spread.
- Slice the angel food cake into 16 even pieces. You can alternatively slice cake into desired thickness. In a shallow dish, combine the liquid egg whites, milk, vanilla, and cinnamon together.
- Heat a skillet or two over medium heat. Spray with nonstick cooking spray or grease with butter or margarine.
- Dip slices into the egg mixture, resting a few seconds on each side, and add the coated slices to the hot skillet. Fit as many as you can into the skillet or skillets. Cook the slices on each side until golden brown, about 2 to 3 minutes on each side.
- Spread the cream cheese on the slices and top with macerated strawberries. Add optional powdered sugar.
4 eggs for 1 cup liquid egg whites
4 tbsp sugar or sugar substitute for 4 tbsp Splenda granulated