I think I finally understand why breakfast is my favorite meal.
Beyond the obvious—eggs and bacon, crusty toast with butter, biscuits, tortillas filled with breakfast fillings, mimosas, casseroles and brunch—breakfast feels indulgent in the best way.
It’s one of the few meals where dessert fits perfectly: pancakes, French toast, donuts—all breakfast, all winning.
So when I realized I could make French toast from angel food cake, it felt completely justified. Angel food cake already has a reputation as a lighter dessert, and pairing it with fruit makes it even more breakfast-appropriate. I figured a slice of angel food cake might even have fewer calories than the thick Italian bread I normally use for French toast.
This version of French toast keeps the delicate nature of angel food cake intact. I skip adding extra sugar to the egg mixture, which keeps the sweetness balanced. The outside crisps to the classic golden crust while the interior remains light and airy—like biting into a crunchy cloud. It’s the lightest French toast I’ve tasted, so a few slices of bacon on the side suddenly feel completely reasonable. Protein = balance.
A practical tip: if you plan to make this frequently, buy an angel food cake. Making it from scratch can be a little fussy, and it’s perfectly lovely on its own when you do decide to bake one. For French toast, simplifying by using a store-bought cake saves time and effort.
Angel Food French Toast
4 to 6
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Ingredients
- 1 angel food cake, sliced into 12 pieces
- 3 large eggs
- 3/4 cup milk
- 1 tablespoon 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
Instructions
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In a measuring cup, whisk the flour into a few tablespoons of milk until smooth to make a slurry. Stir that back into the remaining milk.
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In a large bowl, whisk together the eggs, milk, vanilla, salt and cinnamon. Heat a large skillet or griddle over medium–medium-low. Dip each slice of angel food cake into the egg mixture, fully coating it, then let most of the excess drip off.
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Melt a bit of butter in the skillet, then cook the cake until golden, about 2–3 minutes per side. Be sure to fry both flat sides and the thicker edge, turning carefully. Repeat with remaining slices, adding more butter as needed.
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Serve warm with maple syrup, fresh berries, whipped cream and mint.
Did you make this recipe?
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Honestly, this is too good not to make regularly.