Remember last week, when I made the Angel Food Cake Grilled Cheese? I promised another delicious meal with Angel Food Cake, and here it is — Angel Food Cake French Toast Casserole. Seriously yummy! I love to buy the day old Angel Food Cake at the grocery store and find new ways to serve it. This one came out a winner.
Angel food cake is more dense than bread, but also fluffier, too. It soaks up the french toast milk mixture so perfectly. The flavor of the cake, cream cheese, and strawberries is just so, so good. I can’t believe I never thought of making this before. I make this dish once in a blue moon, it’s quickly become a family favorite.
I usually make a big breakfast on the weekends — probably more of a brunch. We’re nightowls around here. I also love to make something special for my kids for Valentine’s Day, especially since this year it’s on a Saturday. This weekend I’ll be making my Angel Food Cake French Toast Casserole. It’s stuffed with cream cheese and chopped strawberries, and then I top each slice with a dollop of freshly made whipped cream. I’m ready for a slice right now!
First things first, set out 4 oz of cream cheese and 1/2 a stick of butter to soften and 4 eggs to sit out to room temperature.
When I make any french toast casserole, I always make a brown sugar/butter mixture to coat the bottom. Otherwise, the bottom of the casserole cooks too much and doesn’t taste good. Soften half a stick of butter and mix it with 1/4 cup of brown sugar. Then, smear it all over the bottom of an 8 x 8 pan.
Next, take half the cake and tear it up or cut it up into cubes and put it into the casserole dish. I cut off half the cake and just tear hunks of it with my hands and drop them in the pan. Only fill up the pan half way, so it doesn’t over flow.
Get an entire pint of strawberries, more if you wish, and chop them up. I just sliced them into big hunks. I didn’t cut them too small.
When the cream cheese is sufficiently softened, add a tablespoon of sugar and mix.
At this point you can make up the batter (which I forgot to take pictures). In a large bowl or pitcher (I like pitchers for this), beat 4 eggs and add 2 cups of milk and 2 cups of half and half or cream. Then, add a squirt of maple syrup to the mix. If you have vanilla beans, split one in half and scrape out the seeds into the batter. If not, then add about a teaspoon or two of vanilla.
Drop dollops of cream cheese all over the casserole. Then, cover it all up with strawberries.
Now pour in a little less than half the batter. I use my fingers and squish the cake down a little to make sure it absorbs all the batter.
Then, tear up the second half of the cake and cover all the strawberries. At this point, pour the rest of the batter all over the top, squishing with your fingers to really let it soak up the batter. I didn’t add all my batter, I kept a small reserve to fry up the angel food cake french toast for my grilled cheese. But, if you can fit it, add all the batter if you want.
Lastly, I sprinkle about 1 tablespoon of brown sugar on top before I tightly cover it with foil. Usually, I make this at night and put it in the fridge overnight to really let the cake soak up the batter. But, if you don’t have time for that, let it soak in the fridge for at least 1 hour.
When you’re ready to bake, pull out the casserole from the fridge and set it on top of the oven. Preheat the oven to 350 degrees. When it’s ready, bake for 45-50 minutes. Remove the foil for the last 5-10 minutes of baking. Once it’s done, let it sit for a few minutes to cool before serving with fresh whipped cream and more strawberries.
Find the complete recipe below:
A lovely breakfast for Valentine's Day or any time - with Angel Food Cake!
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1 angel food cake
- 1/2 stick butter, softened
- 1/4 cup + 1 tablespoon brown sugar
- 1 tablespoon white sugar
- 4 oz cream cheese, softened
- 1 pint of strawberries, washed and chopped
- 4 eggs
- 2 cups milk
- 2 cups half and half (or cream 😉 )
- 1 tablespoon maple syrup
- 1/2 vanilla bean, seeds scraped (or 1-2 tsp vanilla)
- Mix 1/4 cup brown sugar and butter and smear it all over the bottom of an 8 x 8 casserole dish.
- Cut half the cake and tear up into chunks and cover the bottom of the casserole dish.
- Chop up the strawberries.
- Combine the cream cheese and white sugar.
- Drop dollops of cream cheese all over the torn up cake.
- Then, cover it all with strawberries.
- In a large bowl or pitcher, beat 4 eggs and then add them to the milk and half and half.
- Add maple sugar and vanilla bean to milk mixture and stir to combine.
- Pour half or a little less than half of milk mixture all over casserole. Squish the cake down just a bit with your fingers to soak it up.
- Next, tear up the second half of the cake and cover all the strawberries.
- Pour the other half of the milk mixture (don't overflow the casserole).
- Then, gently squish the cake again to soak it up.
- Sprinkle 1 tablespoon of brown sugar all over the top.
- Cover tightly with foil and let sit preferably overnight, but at a minimum 1 hour, in the fridge.
- When ready to bake, preheat oven to 350 and set casserole on top of stove to warm a little.
- When the oven is preheated, place casserole with foil in oven to bake for 45-50 minutes.
- Remove foil for the last 5-10 minutes.
- Let cool for 5-10 minutes and then serve.
I hope you and your family enjoy this as much as we do!