Sun photo by Barbara Haddock Taylor
April 28, 2009
For Mother's Day, we tried this iteration of French toast, which takes light and airy angel food cake right over the top by slicing it up and cooking it in egg. Moms - and everyone else, for that matter - will like this option for dessert for breakfast.
1 angel food cake (store-bought)
6 egg yolks plus 1 whole egg (or use a total of 4 whole eggs)
1 1/2 cups milk
1 tablespoon vanilla
1 tablespoon butter
Slice cake into thick wedges. In a shallow dish, beat egg yolks and egg (or eggs) slightly, then whisk in milk and vanilla. Soak wedges in egg mixture for 30 seconds to 1 minute per side.
Melt butter in a nonstick skillet or griddle over medium-high heat. Cook cake wedges in batches, a minute or 2 per side, until golden brown. Serve with syrup, fresh fruit and yogurt or whipped cream.
--Adapted from recipezaar.com
Per serving: 144 calories, 5 grams protein, 5 grams fat, 2 grams saturated fat, 18 grams carbohydrate, trace fiber, 153 milligrams cholesterol, 237 milligrams sodium