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My husband’s Mother’s Day chore was to make dessert. The choice was a Strawberry Shortcake Triffle. He did a fantastic job and we were lucky enough to have left over strawberries AND angel food cake! So instead of us eating tons of strawberry shortcake, I decided to try something new. I sliced up the strawberries, added a little sugar, used my bean masher to mash them up a little bit and put them in the fridge while I made the french toast.
For the french toast I sliced the angel food cake and made my egg batter. For this I used 2 eggs, 1 cup of milk, 1 teaspoon of vanilla, 1 tablespoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Whisk it all together and dip your slices of angel food cake in and cook on a griddle on medium heat.
I keep my finished french toast in a warm oven until ready to serve.
Put on a plate, add your strawberry topping and sprinkle with powdered sugar! 🙂 It was super simple and my boys just LOVED it! The spongy sweetness of the angel food cake is just awesome!
Feel free to add whipped cream on top or even experiment with different fruit toppings. I think my next go around I’ll use raspberries and peaches! YUMMY!
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