While making regular french toast I may have made chocolate cake french toast…. It was beyond delicious. I’m talking about mouth orgasms. The beautiful crispiness yet softness of the chocolate cake (my recipe found here) paired with the beautiful cinnamon was gorgeous. It was in total, brilliant.
Slice pieces of cake that are around the size of a normal slice of bread. Cut this in half.
Begin by whisking an egg or two. You can pretend each slice of cake is a whole slice of bread so you can follow the rule 6 eggs for about every 10 pieces of bread.
Add a scant 1/8 cup cinnamon for every 2 eggs. Also add a 1/2 tablespoon vanilla, a tablespoon or two of milk, and a tablespoon of sugar. To be more clear, let me give you an example. For 2 eggs, it would make around 3 pieces of cake, 1/8 cup cinnamon, 1/2 tablespoon vanilla, 1 tablespoon milk and 1 tablespoon sugar. For 6 eggs, it would make around 10 pieces of cake, around 1/3 cup of cinnamon, 1 1/2 tablespoons of vanilla, 4 tablespoons milk, 3 tablespoons sugar.
That is my french toast ‘base’. Feel free to substitute ingredients or add whatever feels necessary here. 🙂
From here, all you are doing is the actual cooking.
Melt butter in a large pan on medium low heat.
Dip cake into egg mixture. Flip to coat. I recommend using your fingers so it doesn’t fall apart.
Drop into pan. Flip until it is not raw any more. If needed, cook the sides.
It looks kinda weird… but I promise, it’s worth it.
It is the same exact recipe as this, only with cake. 🙂 Feel free to add.