The Sugar Addict’s Breakfast

See that gorgeous cake in the background of the photo? It showed up on our doorstep Saturday night, thanks to our friend Bethany. We immediately dove in and discovered it was one of the most moist, flavorful cakes she’s ever made. We restrained ourselves and each only had one piece, but when we woke up on Sunday morning, we wanted more. That’s when we decided to get a little creative and see how the cake would taste if we treated it like the bread in a French toast recipe. Lucky for us, the idea was a winner. Granted, it was one of the sweetest breakfasts either of us have ever tasted, and it would be best balanced out with a savory piece of bacon or two. But, it’s good to indulge and let your sweet tooth win out every once in a while. We’ve all earned it!

Lemon Cake French Toast by

Lemon Cake French Toast by

Lemon Cake French Toast

Makes 2 servings

  • 4 slices lemon cake (see tips below for Bethany’s recipe)
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon, plus more for sprinkling
  • 1 teaspoon butter
  • maple syrup (optional)

1. In a shallow bowl, combine the egg, milk and cinnamon; set aside.

2. Heat the butter in a large skillet over medium. Dip a piece of cake into the egg mixture, being sure to coat all sides, and transfer to pan; repeat with remaining cake. Cook for 1 to 2 minutes or until browned, then turn to the other side and cook for 1 minute more or until done. Using tongs, hold each piece upright so you brown all of the edges, including the sides. Divide evenly among two plates and serve with maple syrup if desired.

SWWU Tip 1: I bet this recipe would work well with a variety of dense cakes. Just be sure you pick one that won’t crumble when dipped in the egg mixture. Bethany used the lemon cake recipe from Smitten Kitchen. Check it out if you’d like a delicious treat!

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