Angel Food Cake French Toast

Name: Angel Food Cake French Toast
Prep time: 10 min
Total time: 1 h 50 min
Yield: 12
Cuisine: French
Ingredients: 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

Save Recipe

Prep 10 min
Total 1 hr 50 min
Servings 12

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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

Oct 25, 2017

Ingredients

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

Steps

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.