French toast has always been a favorite of mine, since I was little and I’d wake up on Saturday morning to the smells of cinnamon and the sounds of sizzling bread on a hot griddle. This isn’t my Dad’s Saturday morning recipe, but it’s still pretty dang good.
While I will always be a purist when it comes to my French toast (my Daddy make the best), but this recipe makes a pretty tasty (and super easy) close second. Here’s what you’ll need:
Ingredients:
- 1 pre-made angel food cake (you could make your own, but I wanted something quick)
- 3 large eggs
- 3/4 cup milk
- 1 tablespoons flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2-3 tablespoons butter
for topping:
- whipped cream
- strawberries
- blueberries
- maple syrup
- fresh mint
Step One. Preheat you skillet to medium high (or if you’re using an electric skillet like me, 350 degrees). After it heats up, put the butter on the skillet and spread it all over the pan. Cut the angel food cake into 12 pieces.
Step Two. Combine the eggs, milk, flour, vanilla extract, salt, and cinnamon in a shallow pan.
Step Three. Dip the angelfood cake pieces into the mixture, coating both sides and then place on the hot skillet. Cook for 2-3 minutes on each side and serve with butter,
