Mardi Gras is right around the corner and that means King Cakes are back in season. My wife recently made her first attempt at making a King Cake and I must say, it was superb! The texture of the cake was springy and light and the sweet glaze that topped the cake was sprinkled with yellow, green and purple confectioner sugar, in traditional New Orleans style. We have been nibbling at the large cake for a few days and it occurred to me that it might be well suited for French toast. So, that’s what I did this morning.
Several 1” thick slices of King Cake
1 cup whole milk
¼ cup heavy cream
¼ lb butter (on stick)
Add eggs, milk and heavy cream to a shallow baking pan, or shallow plastic storage container. Whisk the ingredients briskly.
Lay the slices of King Cake in the mixture and allow the cake to soak for 15 minutes. Turn the slices over and soak for another 15 minutes.
While the cake soaks, heat a large skillet, at low heat, and add the butter.
Once the butter begins to bubble, turn the heat up to medium heat. Place slices of cake into the pan. Do not overcrowd the pan.
Cook for about 3 to 5 minutes and turn the slices over, after they have browned. Cook for another 3 to 5 minutes and remove the slices to a serving dish.
Serve with maple syrup, bacon and fresh fruit.