I think I’ve finally figured out why I love breakfast so much.

Angel Food French Toast I howsweeteats.com

Besides, of course, the obvious eggs and bacon. And really crusty toast with butter. And biscuits. And tortillas with breakfast things. And mimosas. And casseroles. And brunch. Like, brunch in general.

It’s one of the only meals where it’s truly acceptable to eat dessert.

Pancakes, french toast, donuts… it’s all breakfast food! Winning.

Angel Food French Toast I howsweeteats.com

And because of that, I’ve totally justified this whole cake for breakfast deal. I mean, angel food cake is touted as the lighter dessert, right? It’s the treat that people eat when they go on a diet and when paired with fruit, it gets even healthier. So I got to thinking – I bet some of these slices are even less caloric that the really thick italian bread I’d use to make french toast anyway.

See? It’s alllll making sense now.

Angel Food French Toast I howsweeteats.com

There is something about this breakfast cake that is making me think I won’t be using bread again anytime soon. In true angel food cake fashion, it’s not like it’s super sweet or anything, so that helps. I don’t add any additional sugar to the egg mixture, which also is beneficial. But the inside? ohmygosh. The outside is your typical crusty french toast but the inside is still your typical light-as-air angel food cake.

It’s like biting into a crunchy cloud. And it’s the least-heavy french toast I’ve ever tasted. Which makes a few slices of bacon on the side totally acceptable. And balanced. (<—- PROTEIN.)

Angel Food French Toast I howsweeteats.com

Oh and can I give a helpful hint? If you are going to do this with your angel food cake – like slice it up, dip it in egg, fry it in butter and all around trash it up, just buy one. I learned the hard way that hey, angel food cake is sort of a pain in the butt to make from scratch. If I am making it, I am going to enjoy it in it’s purest form possible.

Not covered in sugar and cream and everything delicious and just sdfkhjdsfkjhsdkjfhdsf. Yeah. No words.

Angel Food French Toast I howsweeteats.com


Angel Food French Toast

Yield: serves 4-6

Total Time: 30 minutes or less


1 angel food cake, sliced into 12 pieces
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
maple syrup
fresh mint


Im a measuring cup, whisk flour into a few tablespoons of milk until it's totally dissolved to create a bit of a slurry. Add back to the rest of the milk.

In a large bowl, whisk together eggs, milk, vanilla extract, salt and cinnamon. Heat a large skillet or griddle over medium to medium-low heat. Gently dip each piece of angel food cake into the egg mixture, fully submerging it and covering all the sides. Make sure to let most of the egg drip off. Place a bit of butter in the skillet/griddle, then place cake on it and cook until golden, about 2-3 minutes per side. The only additional step here is you want to fry each side, then turn it on it's "back" and get that thick third end of the cake. Repeat with remaining slices, adding a bit of butter each time.

Serve with syrup, berries, whipped cream and fresh mint!

Angel Food French Toast I howsweeteats.com

Oh except let’s make this a regular thing?

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145 Responses to “Angel Food French Toast.”

  1. #
    Sarah O — March 13, 2013 @ 6:18 pm

    This looks freakin awesome. One time I ordered French toast at a diner and, unbeknownst to me, it was made of pound cake. Now THAT was not awesome. It was like chewing and swallowing solid butter.


  2. #
    KBluus — March 17, 2013 @ 3:17 am

    The best french toast I’ve ever had was made of lemon poppyseed bread….so amazing. This looks like it is bound to be a close second if not take over that place though! I’m going to be making it for dinner tomorrow!


  3. #
    Kristin — March 31, 2013 @ 12:32 pm

    evil genius!


  4. #
    Erick Torbett — April 27, 2013 @ 9:25 am

    Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.:

    Best regards


  5. #
    Allison @ thebakingyear — May 14, 2013 @ 8:37 am

    dang. well that looks delectably amazing


  6. #
    JoAnn — May 17, 2013 @ 4:25 pm

    How right you are, angle food is a pain to make, but I can def do store-bought and make this for a weekend breakfast. Yum!!!


  7. #
    Ryne Muller — June 10, 2013 @ 6:09 pm



  8. #
    jaeah m. — September 29, 2013 @ 10:40 am

    I made this today for breakfast and it was fantastic! Absolutely my favorite french toast. Since I have little ones, I cut the french toast into 16 smaller slices instead of 12 and it turned out perfectly. I also sliced up strawberries and sprinkled them with sugar and a tsp of vanilla extract about 15 min before serving. They were perfect on this french toast along with powdered sugar. Sooooo good!! Thanks so much!


  9. #
    margaret — March 26, 2014 @ 7:03 am

    Just fed this to my kids for breakfast – on a school day no less. So, so, so very good!! All i can hear is, ‘mom fed us cake for breakfast!’ Oh well, no mother of the year award this time ;)


  10. #
    Casey McClarnon — August 15, 2014 @ 10:31 am

    I made this recipe and it was amazing and scrumptious! I loved the angel food cake! I featured it on my blog! Great job!


  11. #
    T.J. @ Sugar Blossoms — November 4, 2014 @ 8:36 am

    I wanted to let you know that I included your recipe in a blog post today. Check it out here: http://sweetsugarblossoms.blogspot.com/2014/11/french-toast-round-up.html
    Thanks for sharing! =)


  12. #
    Anna — February 11, 2015 @ 7:44 am

    Wait, donuts are breakfast food? No wonder the western world has such a weight issue…
    Thanks for the recipe, they look great!


  13. #
    Clara Lepore — August 28, 2015 @ 4:24 am

    Wow, fantastic weblog structure! How long have you ever been running a blog for? you make running a blog look easy. The overall look of your site is magnificent, as neatly as the content material!



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