French-Toasted Angel Food Cake

Ingredients 1 7 inch angel food cake 6 eggs, slightly beaten 1 1/2 cups milk 3 tablespoons sugar 2 teaspoons vanilla 1 tablespoon butter Whipped cream or creme fraiche Maple syrup Cut-up fresh strawberries

Slice the angel food cake into 10 to 12, 1-inch thick wedges. In a shallow dish combine eggs, milk, sugar; and vanilla. Soak wedges in egg mixture for 1 minute per side. In a nonstick skillet or on a nonstick griddle melt butter over medium heat. Cook 4 wedges at a time for 1 to 2

minutes on each side or until golden brown. To serve, stand slices in cake formation. Top with whipped cream or creme fraiche. Drizzle with maple syrup and top with strawberries. Serve immediately.

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