Can we all just take a moment to thank the person who soaked bread slices in eggs, fried them in butter, covered them in syrup, and then decided to call it breakfast? That person is a genius. I have a strange feeling it’s the same person who got away with calling this dessert a salad. Ya gotta love that guy.
French toast has to be one of the greatest rationalizations of our society. No, no, it’s not dessert! It’s just toast! Eggs and toast. It’s totally breakfast!
Don’t get me wrong, I looooove the french toast. But I’m under no illusions of it’s nutritional value. At the heart, it’s fried bread with sugar sauce that inevitably coerces me into taking a nap 30 minutes after I consume it. Been there, done that. (I also love naps….just FYI).
Because of it’s tendency to cause food comas and entire mornings of negative productivity, I had relegated french toast to weekend only breakfast status.
Then, there was angel food cake french toast.
Oh maaa goodness. It’s like eating a golden fried cloud. It’s just a little crispy on the outside but light and fluffy on the inside. It’s a tad sweet, but not so sweet that you can’t cover it in blueberry lemon sauce and a dollop of whipped cream.
It won’t induce extreme napping, lethargy, and/or an impromptu marathon of the first three seasons of Arrested Development.
This angel food french toast is one of the great deceivers of the food world. It looks like dessert. It tastes like dessert. It feels like a total splurge. But it’s actually a fat free, low calorie cake. Sure, it goes around at parties masquerading as dessert, chatting it up with turtle cheesecake and double chocolate trifles. But deep down, it’s actually sorta kinda healthy. Angel food is a total faker.
Which means you can have it for breakfast. On a weekday. And go to work afterwards and not fall asleep on your keyboard.
- 1 store bought angel food cake
- 4 eggs
- 1/2 cup milk
- 1 Tablespoon vanilla
- Vegetable oil
- 2 cups blueberries (fresh or frozen)
- 4 Tablespoons sugar
- Zest of one lemon
- Juice of half a lemon
- 2 Tablespoons water
- 1 teaspoon cornstarch
For the angel food:
- In a shallow medium sized bowl whisk together eggs, milk, and vanilla. Slice the angel food cake into 10-12 slices, depending on your preferred thickness.
- Heat a skillet over medium heat. Place a dollop of vegetable oil in the pan and wait until it shimmers and is very liquidy. That's how you know it's good and hot!
- Dip the slices of angel food cake in the egg mixture, being sure to generously coat both sides. Place the slices directly in the skillet and cook until golden brown on both sides. Repeat with remaining slices.
- For the sauce:
- Place blueberries, sugar, lemon zest, lemon juice, water, and cornstarch in a sauce pan and stir together. Bring the mixture to a boil, then reduce heat and continue to simmer for 5-10 minutes, or until mixture is slightly thickened and blueberries have begun to break down. I prefer to leave my blueberries whole, but you can feel free to smash them at this point.
- Serve cooked angel food slices with several spoonfuls of blueberry sauce and a swirl of whipped cream, if desired.