Tasty Tuesday: Strawberry Angel Food French Toast Kabobs
I grew up eating angel food cake and it is attached to some very special memories for my family. I love it in it’s purest form – just a plain slice of fluffy goodness. Add some whipped cream and berries and you have yourself a little slice of heaven. I have enjoyed it in many different flavors and ways, but my mind was blown when I saw how Jessica had turned angel food cake into french toast. A mouthwatering stroke of brilliance! Naturally, the day after discovering such a recipe I was in my kitchen making it. Absolutely delicious! Bread is great made into french toast, but could there be any better option than angel food cake? You get the crunchy fried outside of french toast then the soft pillow of angel food cake on the inside. Perfection.
Then when you love a recipe so much and it needs to be shared with friends you make it into kabobs! I made strawberry angel food cake kabobs for New Years and figured angel food french toast could only take them up a notch of awesome. Just slice your angel food cake into 2 inch pieces, dip them in your french toast milk and eggs, fry them up and place them on a stick with some strawberries. Then of course the only next logical step is to drizzle them with dark chocolate and try not to stuff them all into your mouth. You’re going to be tempted. I warned you.
Strawberry Angel Food Kabobs
Recipe slightly adapted from HowSweetEats.com
1 angel food cake, sliced into 2 inch pieces
3 large eggs
3/4 cup milk
1 tablespoons flour
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 tablespoons butter
1/2 cup dark chocolate chips
1/2 tablespoon coconut oil (optional)
In a large bowl, whisk together eggs, milk, vanilla extract, salt and cinnamon. Heat a large skillet or griddle over medium to medium-low heat. Gently dip each piece of angel food cake into the egg mixture, fully submerging it and covering all the sides. Make sure to let most of the egg drip off. Place a bit of butter in the skillet/griddle, then place cake on it and cook until golden, about 2-3 minutes per side. The only additional step here is you want to make sure to fry each side of each piece.
Wash & dry your strawberries. I sliced mine in half, but you can use them whole or cut however you want.
Place a french toast piece on a skewer followed by a strawberry. Repeat to fill the skewer.
In a double boiler, melt your dark chocolate. I usually a bit of coconut oil to help with the chocolate hardening back up, but you can skip it if you want. Once melted, take a spoon or fork and drizzle chocolate over the kabobs.