Angel Food Cake French Toast with Cream Cheese Maple Syrup

angel food cake french toast recipe

Happy National Angel Food Cake Day, y’all!

Yes. That is an actual holiday. A holiday that should be celebrated! And, since I prefer to celebrate allllll day long, I thought we’d start with breakfast!

Sara Lee reached out to me and asked that I create a recipe to help celebrate. They’ve recently released a new product – angel food cake! It comes frozen, just like their pound cake. There are only 130 calories per serving and it’s absolutely delicious! You just thaw and serve!

Remember back in March on National Pound Cake Day? Well. I celebrated with a Grilled S’mores Pound Cake Sandwich back then, so I thought it would be fun to go in a similar direction with the angel food cake. Treat it like bread instead of cake, because that means you can eat it at any time of the day. This french toast is a totally acceptable way to eat cake for breakfast!

angel food cake french toast recipe with cream cheese maple syrup

Thank you, Sara Lee, for giving me an excuse to eat cake at all hours of the day. It is much appreciated.

So, I just whipped up the usual mixture of milk and eggs for the french toast, but then I got creative with the syrup. I really wanted to incorporate cream cheese into the recipe (because it’s my favorite food group), so I melted it into my syrup. Now, I just want to warn you that this syrup is not the prettiest syrup ever. It’s got little chunks of cream cheese floating throughout it. The flavors are amazing though! The cream cheese mellows the sweetness a bit and adds a nice velvety texture. I stirred in some cinnamon, too.

The nice people at Sara Lee are also offering up a $50 gift card and 3 coupons for free angel food cake to one lucky winner! You can enter to win below the recipe!

angel food cake french toast

angel food cake french toast recipe with cream cheese maple syrup
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Angel Food Cake French Toast with Cream Cheese Maple Syrup

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 8 slices
Course: Breakfast
Cuisine: American
Keyword: brunch recipes, easy breakfast recipes, kid-friendly recipes
Calories: 267 kcal

Treat cake like bread instead of cake, because that means you can eat it at any time of the day. This french toast is a totally acceptable way to eat cake for breakfast!

Ingredients

For the french toast:
  • 1 package Sara Lee Angel Food Cake thawed
  • 4 large eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
For the syrup:
  • 3 ounces cream cheese
  • 1 cup maple syrup
  • 1/2 teaspoon cinnamon

Instructions

  1. Slice the angel food cake into 1 inch thick slices. Set aside.
  2. In a shallow dish, such as a pie plate, whisk together the eggs, milk, vanilla, cinnamon, and salt until well combined.
  3. Place as many slices of cake as will fit in the egg mixture and let sit 2 minutes per side.
  4. While the cake is soaking, heat a skillet over medium-low heat. Spray with non-stick cooking spray.
  5. Add a couple of slices of cake to the hot pan and cook for 4-5 minutes or until the bottom is golden brown.
  6. Flip to the other side and repeat.
  7. Repeat with the remaining slices of cake.
  8. While the french toast is cooking, heat the maple syrup, cream cheese, and cinnamon in a small saucepan, whisking often. Whisk vigorously before pouring over the french toast.
Nutrition Facts
Angel Food Cake French Toast with Cream Cheese Maple Syrup
Amount Per Serving
Calories 267 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 106mg 35%
Sodium 297mg 12%
Potassium 204mg 6%
Total Carbohydrates 45g 15%
Sugars 34g
Protein 6g 12%
Vitamin A 6.2%
Calcium 11.5%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

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This post was sponsored by Sara Lee. As always, all opinions are 100% my own.