Stuffed angel food cake French toast (stuffed with homemade strawberry compote)

Brandy O'Neill

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With this dish you can have your cake for breakfast. Sweet and simple angel food cake French toast stuffed and topped with a sweet strawberry compote.

stuffed angel food cake french toast

French toast is my favorite way to add a little sweetness to my breakfast table. This super-sweet version works great for breakfast or dessert. In fact, I actually served this recipe as dessert and it was a huge hit. Who wouldn't want to eat this for dessert... or breakfast.

Stuffed angel food cake French toast (stuffed with homemade strawberry compote)

Yields 4 servings

Ingredients:

  • 2 cups quartered fresh strawberries
  • 2 tablespoons dark brown sugar
  • 2 tablespoons dark rum
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla bean paste
  • 1 large egg
  • 1 cup whole milk
  • 8 (1-inch) slices angel food cake
  • 2 tablespoons unsalted butter
  • Whipped cream

Directions:

  1. In a large skillet add strawberries, dark brown sugar, rum, lemon juice and vanilla bean paste. Cook over medium heat until the berries start to soften.
  2. When the berries are soft, start smashing them with a potato masher and cook down until thick like jelly. Set aside to cool slightly.
  3. In a shallow dish whisk together egg and milk.
  4. Add about 2 tablespoons compote in between 2 slices of angel food cake and set aside.
  5. Melt butter in a large skillet over medium heat.
  6. Once the butter is melted dip both sides of the angel food cake sandwiches into the egg mixture.
  7. Add to the melted butter and cook until golden brown on the bottom, flip and cook until the other side is golden brown.
  8. Top the French toast with a little more strawberry compote and whipped cream.

More French toast recipes

Bananas Foster French toast
Cheesy Mexican-style stuffed French toast
Nutella-stuffed French toast roll-ups

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.