Angel food Cake French Toast with Strawberry Syrup and Cream Cheese

By Sharon T

Slices of angel food cake dipped in cinnamon batter and browned in sizzling butter yielding the perfect texture of toasted on the outside, light, airy and slightly sweet cake heaven on the inside.

Ingredients

• French Toast
• 1 store bought angel food cake (7")
• 4 eggs, whisked
• 3/4 cups milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 2 tablespoons butter, divided
• 1 Recipe Fresh Strawberry Syrup
• Additional Toppings (optional)
• Cream Cheese, softened
• Powdered sugar
• 4 Ingredient Fresh Strawberry Syrup
• Ingredients
• 3 cups strawberries, diced
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla

Preparation

Step 1

Begin simmering Strawberry Syrup.
Meanwhile, slice angel food cake into 12-14 pieces, or to desired thickness. In a shallow dish, combine eggs, milk, vanilla, cinnamon and nutmeg. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Dip half of the slices (or as many that will fit in your skillet) into the egg mixture, resting for a few seconds on each side. Add the coated slices to the heated skillet and cook until golden brown, about 2-3 minutes. Melt 1 more tablespoon butter in skillet and repeat with remaining slices.
Spread the cream cheese on the slices, and top with strawberry syrup and powdered sugar.

4 Ingredient Fresh Strawberry Syrup
Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, approximately 15 minutes, stirring occasionally.
Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.