When was the last time you had good French toast? Don't answer that if you can eat gluten. But for those of us who are gluten-free, most of our bread options just don't work for French toast. Put most gf breads in an egg wash and they fall apart, or just don't taste great. My mind was blown a little bit when I came across the concept of making french toast out of sponge cake in The Gourmet Jewish Cook. Luckily it was just Alex and I last night at our seder, so we have plenty of cake left to make French toast with for breakfast. Ooh it was yummy. I topped mine with citrus mascarpone, which I really want to eat out of the bowl with a spoon, but if I didn't have any of that I would top the French toast with cinnamon and sugar.
Sponge cake French toast
Inspired by the Gourmet Jewish Cook by Judy Zeidler
1/3 c milk
2 T orange juice
4 slices sponge cake, about an inch thick
citrus mascarpone frosting or cinnamon and sugar, for topping
Beat the milk, egg and orange juice together. Heat a small pan with a tiny bit of butter or oil, and quickly dip one slice of cake in the egg, flip, then transfer immediately to the hot pan. Don't let the cake soak too long in the eggs, because it will absorb a whole ton of liquid and be soggy. Cook 2-4 minutes on each side, then transfer to a plate and top with frosting, which will melt a little and be so yummy. Repeat with remaining cake slices.