Gluten-Free Apple Cake French Toast
Transform day-old Jewish apple cake into an indulgent breakfast by soaking thick slices in a rich custard of half and half, eggs, and maple syrup. The cake's existing apple and spice flavors intensify while the custard creates a crispy golden exterior and custardy interior. Perfect for weekend brunches or holiday mornings when you want something special but effortless. This technique works brilliantly with any dense, slightly stale cake and creates a more substantial, cake-like French toast compared to traditional bread versions.
Ingredients
- 8 1/2 inch slices Jewish Apple Cake, day old or longer preferredchallah bread1:1traditional
changes from cake-based to bread-based
- 1 cup half and half
- 3 large eggs
- 1 ½ tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 tablespoons butter
Instructions
- 1
Whisk together half and half, eggs, maple syrup, cinnamon, vanilla and salt in a wide shallow bowl
- 2
Dip each cake slice in egg mixture and soak for 30 seconds on each side
- 3
Transfer soaked slices to baking sheet to allow mixture to penetrate completely
- 4
Melt butter in non-stick griddle pan over medium high heat
- 5
Cook four slices until golden brown, flipping once and cooking until both sides are golden
- 6
Transfer to platter and cover with foil to keep warm while cooking remaining slices
- 7
Serve immediately with desired toppings
Tips
Use day-old or slightly stale cake as it absorbs the custard better without falling apart during soaking and cooking.
Let soaked slices rest on the baking sheet to ensure the custard penetrates completely through the cake before cooking.
Keep cooked slices warm under foil while preparing the remaining batch to serve everything at the same temperature.
Good to Know
Refrigerate leftovers up to 2 days. Reheat in toaster oven for best texture.
Soak slices up to 1 hour ahead and refrigerate until ready to cook.
Serve immediately while hot with powdered sugar, fresh fruit, or additional maple syrup.
Common Mistakes
Use medium-high heat to avoid burning the outside before the custard sets inside.
Don't skip the resting step after soaking to ensure even custard penetration.
Substitutions
Dairy-Free Swaps
General Alternatives
changes from cake-based to bread-based
FAQ
Can I use regular bread instead of apple cake?
Yes, but use thick challah or brioche for best results. The apple cake adds extra flavor and sweetness that regular bread lacks.
What if my apple cake is too fresh and soft?
Toast slices lightly in a 300F oven for 5-10 minutes to dry them out slightly before soaking in the custard mixture.
How long will this keep in the refrigerator?
Store covered for up to 2 days. Reheat individual slices in a toaster oven to restore crispness rather than microwaving.