Espresso Angel Food Cake French Toast

This espresso angel food cake french toast is the perfect breakfast pick me up. Sweet cake dipped in espresso milk and drizzled with chocolate sauce. So delicious and so easy to make!

I have a love hate relationship with breakfast. If I’m not the one cooking breakfast I LOVE it. When I’m home alone in the morning the thought of making breakfast almost breaks me. Totally dramatic, I know. Often times I sit home in the morning until I realize it’s 1pm and I haven’t eaten anything. Then I jump to full on panic “I have to eat now I feel weak” mode.
Obviously I need to work on the whole making myself breakfast situation. Luckily for me I now have the recipe for this French toast. I’m pretty sure I could eat this most any morning.

I got the idea for this French toast while I was working on an assignment for SheKnows. I had some leftover angel food cake and as I was trying to figure out how to use it I was making a cup of coffee. Then it hit me. Why not make a coffee flavored French toast?!

I then texted Rachel to make sure my idea was solid and I went on my marry way. The good news is that this French toast totally turned out the way I wanted it too. It’s slightly sweet, chewy and has just a hint of espresso flavor. I enjoyed it with maple syrup but I definitely preferred it with chocolate sauce. For good measure I threw on some raspberries too. That makes the dish healthy….right?

While I would totally eat this for breakfast it would also make a fabulous dessert.

Espresso Angel Food Cake French Toast

This espresso angel food cake french toast is the perfect breakfast pick me up. Sweet cake dipped in espresso milk and drizzled with chocolate sauce. So delicious and so easy to make!

Yield: 12 slices french toast

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 angel food cake, cut into 12 slices
  • 1 cup whole milk
  • 4 large eggs
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon espresso powder
  • 3 tablespoons unsalted butter
  • Chocolate syrup
  • Fresh raspberries

Directions:

Slice angel food cake and set aside.

In a shallow bowl (I used a 9x9 dish) whisk together whole milk and eggs till the eggs are fully incorporated into the milk.

Once incorporated whisk in vanilla bean paste and espresso powder. Whisk until the espresso powder is fully dissolved into the milk/egg mixture.

In a large skillet add a tablespoon of butter to melt over medium heat.

Quickly soak for slices of bread in the milk mixture, making sure to coat all sides.

Let the egg mixture drip off the bread and add to the hot melted butter skillet. Cook on all sides until toasted and browned.

Continue until all pieces of cake have been fried. Add more butter in between batches if necessary.

Serve hot and with a drizzle of chocolate sauce or maple syrup. Top with fresh fruit if desired.