Ingredients
18-inch angel food cakesliced into 12 to 14 pieces
1 ¼cupsmilk
5large eggs
1tspvanilla extract
¾ tspcinnamon
butterfor griddle
sweetened whipped creamfor serving
2lbsfresh strawberriesstemmed and diced
1tbspfresh lemon juice
½cupgranulated sugar
4tbspwaterdivided
1tbspcornstarch
Preparation
Bring strawberries, lemon juice, sugar and 2 tablespoons of water to a boil in a medium saucepan set over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil about 4 to 6 minutes until berries are softened and juices are well extracted.
In a small bowl, whisk together remaining 2 tablespoons of water with cornstarch until well blended then pour into berry mixture.
Allow to boil until thickened about 1 minute.
Remove from heat and cool slightly.
Heat a non-stick griddle to 375 degrees F.
In a blender, add milk, eggs, vanilla and cinnamon and pulse just until blended.
Pour into a shallow dish, such as an 8 by 8-inch baking dish.
Place about 6 pieces of angel food cake into egg mixture and allow to soak for about 2 ½ minutes per side.
Butter the griddle then place the soaked angel food cake pieces to cook.
Cook for several minutes until bottom is golden brown.
Lift, butter the griddle again, then cook the opposite side until golden brown.
Cook the top and edges about 30 seconds each side.
Repeat with remaining slices of angel food cake.
Serve warm with warm strawberry syrup and whipped cream, and enjoy!
