Angel Food Cake French Toast

Serve this light and airy French toast for a crowd-pleasing weekend brunch or weekday dessert. ...MORE + LESS -

1 box (430 g) Betty Crocker™ Angel Food Cake Mix

1 1/4 cups (300 mL) milk

5 eggs

1 tbsp (15 mL) granulated sugar

1 tsp (5 mL) vanilla extract

1/4 tsp (1 mL) ground cinnamon

Pinch salt

3 tbsp (45 mL) unsalted butter

1 cup (250 mL) 35% whipping cream

1/3 cup (75 mL) icing sugar, divided

4 cups (1 L) fresh berries

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1

Prepare and bake cake mix according to package directions. Let cool completely; cut into 12 equal pieces.
2

In shallow dish, whisk together milk, eggs, sugar, vanilla, cinnamon and salt.
3

Melt 1 tbsp (15 mL) butter in large nonstick skillet set over medium heat; dip each slice of cake into egg mixture, coating completely. In batches, cook, turning once, for about 5 minutes or until golden brown, adding more butter as needed.
4

Meanwhile, using electric mixer, whip cream with 3 tbsp (45 mL) icing sugar until stiff peaks form.
5

Serve French toast with dollop of whipped cream and berries; dust with remaining icing sugar.