A few weeks ago I wrote about how much I love Sundays.
Staying in bed until 8h30 AM, chilling with my cats and my boyfriend, then preparing a hearty breakfast. That’s my idea of heaven.
Today I was prepared to make crepes. However, we had some leftover spice cake and that inspired me to try something new: Spice cake french toast.
This recipe is easy and does not require tremendous cooking skills. If you can manage to do so, set the spice cake out the night before so it will dry (make sure to slice it). If not, follow the instructions as it can be done without the drying process.
You will need:
+ 1 350g spice cake (can be found at most large surface grocery stores)
+ 2 eggs
+ 1/2 cup of milk
+ 1 or 2 drops of vanilla extract
optional: 1 teaspoon sugar (for those with major sweet tooth’s, careful though because most spice cakes are already very sweet).
+ 1 frying pan
+ 1 wooden spoon
+ 1 bowl or tupperware type container (for the egg mix)
+ 1 spatula
+ Cut the spice cake into 1 inch thick slices
+ IF and ONLY if you haven’t set the slices out the night before, toast them or grill them on a plaque until they are dry. (Time will depend on your toaster or oven so keep an eye on them)
+ Mix the eggs, milk and vanilla extract (plus sugar if you want some) in a bowl.
+ Heat the frying pan at medium temperature. Don’t forget to add a drop of oil or a small dollop of butter to prevent sticking if your pan is old or if the non-sticking surface is not efficient anymore.
+ Drop each slice of spice cake, one at a time, into the batter. Leave it in for approx. 30 seconds.
+ Put the slices on the frying pan and cook, turning them over often, until the sides are brown and a bit crispy.
Suggested sauces to drizzle onto the spice cake french toast: Maple butter, maple syrup, Dulce de leche, Speculoos paste.