Who doesn't love bread fried in butter - right?
This recipe is so easy because you start with ready-made angel food cake. It gets the complete French toast treatment with a dip in whisked eggs, then it is sizzled golden brown in a well-buttered frying pan. I finished the cake with homemade caramel sauce and chopped pecans, which makes it truly decadent and fair game for an after dinner sweet treat!
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Angel food cake is especially good for French-toasting because it's springy and sturdy. It holds up well to dipping and frying. If you're a purist, homemade angel food cake can be used, but I've found that most grocery store versions are more than adequate.
The egg mixture is slightly sweet with the addition of a litttle sugar and whole milk. Dip quickly! You don't want too much egg soaking into the cake.
(Here's where I wish you could smell the toasty aroma of angel food cake frying in butter - swoon!)
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Use as much or as little homemade caramel sauce as you'd like. I went 'all in' with a generous amount and plenty of chopped pecans. You can also add a sprinkle of ground cinnamon on top, which is one of my favorite French toast toppings.
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I developed this recipe for the American Butter Institute, and the recipe lives on their website Go Bold With Butter.
Source: Sprinkle Bakes
