Angel Food French Toast
1 angel food cake, sliced into 12 pieces
3 large eggs
¾ cup milk, plus 2 tablespoons
2 teaspoons vanilla extract
1 tablespoon flour
¼ teaspoon salt
¼ teaspoon cinnamon
Butter, for greasing the griddle/pan
Suggested Topping: Strawberry Sauce
Heat a griddle or large skillet over medium to medium-low heat.
In a large mixing bowl, beat the eggs with the vanilla and ¾ cup milk, until frothy.
In a small bowl, use a whisk to combine the flour, salt and cinnamon until evenly blended. Add 2 tablespoons flour and mix until the dry ingredients are totally dissolved to create a slurry.
Add the slurry to the egg mixture and beat until well combined.
Heat a griddle or pan on medium to medium-low heat. One at a time, soak each slice in the egg mixture, letting most of the liquid drain off. For best results, place soaked slices on a wire rack set over a baking sheet for 2 to 3 minutes.
Melt a pat of butter on the hot griddle/pan then place 2 to 3 pieces on it and cook until golden brown on 3 sides, including the thick outer crust, about 2 to 3 minutes per side. Repeat with remaining slices, adding butter as needed.
Serve with strawberry sauce or fresh fruit and fresh whipped cream.
Leftovers may be refrigerated for up to 2 days and reheated on the griddle/pan before serving.