Madison's Twist on Angel Food Cake French Toast

This light and fluffy breakfast treat adds a fun twist to a classic favorite, combining the airy texture of angel food cake with the comforting flavors of French toast. It’s perfect for a special weekend brunch or a sweet morning indulgence.

Practical Cooking Tips

Use slightly stale angel food cake for better soaking without falling apart.
Cook on medium heat to ensure the outside gets golden while the inside stays soft.
Let the cake soak briefly in the egg mixture to keep it from becoming too soggy.

Ingredients 0/9

1 (18.25 ounce) package angel food cake mix 1 ¼ cups water 4 eggs 1 cup whole milk 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 pinch salt 2 tablespoons butter, divided

What Makes This Dish So Tasty

This dish combines the light, airy texture of angel food cake with the rich, comforting flavors of French toast. It’s a fun and unique way to enjoy breakfast or dessert that feels indulgent without being heavy. Plus, it’s quick to prepare and sure to impress your guests.

Step 1

Lightly heat your oven to 350°F (175°C). In a bowl, mix the cake mix with water until it’s fully combined and moist. Pour this batter into a 10-inch tube pan and bake for about 38 to 48 minutes, until the top turns golden brown, cracks a bit, and looks dry. Once it’s done, let the cake sit for at least 8 hours or overnight to set.

Step 2

When you’re ready to make the French toast, whisk together the eggs, milk, brown sugar, cinnamon, vanilla, and a pinch of salt in a bowl. Slice the cake into 12 pieces, then dip each slice into the egg mixture, making sure it’s nicely coated.

Step 3

Heat some butter in a large skillet over medium heat—just enough to cover the pan. Cook the soaked cake slices in batches, flipping them after 2 to 3 minutes, until both sides are golden and a little crispy. Enjoy!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Options To Try

Serve warm with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream can add a creamy contrast. For extra flavor, sprinkle cinnamon or nutmeg over the top.

Leftover Care Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster oven or skillet to keep the crisp edges. Avoid microwaving, as it can make the cake soggy.

Frequently Asked Questions

Can I use a homemade angel food cake instead of the mix?

Yes, homemade angel food cake works well; just make sure it’s fully cooled and firm before slicing and dipping.

How long should I let the cake rest before making the French toast?

It’s best to let the cake sit for at least 8 hours or overnight to set properly.

Can I substitute whole milk with a dairy-free option?

Yes, almond milk or oat milk can be used, but it may slightly change the flavor and texture.

What’s the best way to prevent the French toast from sticking to the pan?

Use enough butter to coat the pan and heat it over medium before adding the soaked slices.

Can I prepare the cake and French toast batter ahead of time?

You can bake the cake and store it overnight, but dip the slices in the batter just before cooking for best results.

How do I know when the French toast slices are done cooking?

Cook until both sides are golden brown and slightly crispy, about 2 to 3 minutes per side.

Is it okay to add toppings like syrup or fruit?

Absolutely! Maple syrup, fresh berries, or powdered sugar complement the dish well.

Can I freeze the baked angel food cake before making French toast?

Yes, freeze the cooled cake wrapped tightly; thaw completely before slicing and dipping.