|Yup, it's french toast. Made with cake.|
Yes, my dears, you read that correctly! We have been on a little french toast kick lately. We have tried different breads, thicknesses, egg-to-milk ratios, toppings and the like. I got this idea – the angel food cake idea – from an older issue of Bon Appetit magazine. What a great resource! Their suggestion: substitute sliced angel food cake for bread in your favourite french toast recipe. My eyes glazed over and after I finally retrieved my chin from the floor, I had made a decision. Challenge accepted!
I find angel food cake to be very sweet. While I was sure the egg dip would tone that down a little, I wanted to offset that sugar-hit with the tartness of fresh raspberries, and the tang of creamed mascarpone cheese. I also made raspberry sauce (my sis-in-law calls me the Saucy Saucier, because sauce is awesome, and should be consumed in mass quantities).
The night before my experiment, I baked up an angel food cake. I left it to cool overnight on the kitchen counter, and to dry it out a little as well. OK, OK, you caught me. I forgot about it and went to bed. In spite of my neglect, the resulting cake was just a teensy bit dried out – perfect for soaking up some lightly-beaten eggs mixed with a bit of milk.
The result? Angel food french toast, served with a dollop of mascarpone cream, fresh raspberries and drizzled with raspberry sauce was a little bit of heaven. Dessert for brunch, if you will. I think this would also make a great dessert after a fancy brunch. The toast is very delicate and sweet, and soaks up the raspberries and cream like a dream.
|Mmmm deliciously messy|
I ended up with some leftover cake, and you probably will as well. Store it in an airtight container in your fridge, and get creative with some layered desserts!
|Golden brown goodness!|
Click through for recipe and instructions