cakespybdaycake1.jpg
Photo courtesy of Jessie Oleson
If there's one thing CakeSpy's Jessie Oleson hates more than macarons (see part two of Grillaxin to learn why) it's

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Say Hello to Your New Best Friend: Birthday Cake French Toast

cakespybdaycake1.jpg
Photo courtesy of Jessie Oleson
If there's one thing CakeSpy's Jessie Oleson hates more than macarons (see part two of Grillaxin to learn why) it's wasted cake, specifically birthday cake.

"One day while I still lived in New York," says Oleson, "I woke up and all I could think to myself was 'birthday cake.' So I went to the C-Town, which is like the ghetto mart, and bought one of those cheap grocery store birthday cakes. One of those seven-inch ones. The lady at the cash register asked, 'Whose birthday is it?' and I was like, 'What are you talking about?' and then I realized."

As mentioned in part one of Grillaxin, Oleson recently wrote her first book called CakeSpy Presents Recipes for a Sugar-Filled Life, which just happens to be available for pre-order now. It's got more than 50 original recipes that include Cadbury Cream Eggs Benedict and this little gem, Birthday Cake French Toast, which appears in the breakfast chapter of her book, because who doesn't want dessert first thing in the morning?

bdaycakefrtoast.jpg
Photo courtesy of Jessie Oleson
Oleson says: This recipe breathes new life into birthday cake (or any frosted layer cake, for that matter) that is past its prime. The cake's day-old dryness is perfect to absorb a rich, eggy mixture, and is then panfried (frosting and all) to yield a new breed of French toast that is beyond decadent. Of course, if you want to progress beyond the valley of decadence, why not drizzle the finished slices with a confectioners' sugar glaze and sprinkles?

Birthday Cake French Toast

Serves 3-4 (Or just one. No judgement)

  • 4 large eggs
  • 1/2 cup milk or heavy cream
  • 3 tablespoons sugar
  • Dash of cinnamon, nutmeg, or cloves
  • 2 to 4 tablespoons butter for frying
  • 6 to 8 slices leftover birthday cake, chilled thoroughly
  • Sprinkles, to garnish (optional)
  • 1. In a large bowl, whisk the eggs, milk, sugar, and your choice of spices until the mixture is fully combined and lightly frothy.

    2. In a large frying pan, melt 2 tablespoons of the butter over medium-high heat. When the butter is completely melted and lightly bubbling, you're ready to start frying the cake slices.

    3. Remove the cake from the refrigerator (chilling it overnight keeps the frosting from melting when you fry the slices). Dip the first cake slice into the egg mixture, coating it completely. Place the dipped slice directly into the frying pan. Depending on the size of the pan, you can fry 2 or 3 slices at one time.

    4. Let each slice fry for a minute or so, or until the sides are lightly rising up from the pan as the hot butter bubbles (you can lift a side gently with a spatula to see if it is browning). Turn the pieces over and cook on the other side, being sure to handle each one carefully so that the frosting doesn't smear across the pan. If the frosting does smear, don't panic; it will still taste good!

    5. Transfer the slices to a serving platter or directly to plates. Repeat with the remaining slices, adding more butter as needed.

    6. If desired, top with a confectioners' sugar glaze and sprinkles. Serve immediately.

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