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Angel Food Cake French Toast

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  • Prep 10 min
  • Total 1 hr 50 min
  • Servings 12
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Serve this light and airy French toast for a crowd-pleasing weekend brunch or weekday dessert.
Created Oct 25, 2017
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Ingredients

  • 1 box (430 g) Betty Crocker™ Angel Food Cake Mix
  • 1 1/4 cups (300 mL) milk
  • 5 eggs
  • 1 tbsp (15 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/4 tsp (1 mL) ground cinnamon
  • Pinch salt
  • 3 tbsp (45 mL) unsalted butter
  • 1 cup (250 mL) 35% whipping cream
  • 1/3 cup (75 mL) icing sugar, divided
  • 4 cups (1 L) fresh berries

Steps

  •  
    1
    Prepare and bake cake mix according to package directions. Let cool completely; cut into 12 equal pieces.
  •  
    2
    In shallow dish, whisk together milk, eggs, sugar, vanilla, cinnamon and salt.
  •  
    3
    Melt 1 tbsp (15 mL) butter in large nonstick skillet set over medium heat; dip each slice of cake into egg mixture, coating completely. In batches, cook, turning once, for about 5 minutes or until golden brown, adding more butter as needed.
  •  
    4
    Meanwhile, using electric mixer, whip cream with 3 tbsp (45 mL) icing sugar until stiff peaks form.
  •  
    5
    Serve French toast with dollop of whipped cream and berries; dust with remaining icing sugar.

Expert Tips

  • Tip 1
    Angel food cake can be baked 2 to 3 days ahead.
  • Tip 2
    Substitute sliced bananas, pineapple or mango for berries if desired.

Nutrition Information

300 Calories, 13g Total Fat, 6g Protein, 42g Total Carbs, 30g Sugars

Nutrition Facts

Serving Size: 12
Calories
300
Total Fat
13g
Cholesterol
115mg
Sodium
360mg
Total Carbs
42g
Dietary Fiber
2g
Sugars
30g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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