Crispy French Toast Strawberry Shortcake
Serves 1
Strawberries (about 1 cup), cut in half lengthwise
Scant 1 tsp olive oil
Pinch sea salt
2 slices of angel food cake
1 cup crushed cornflakes
1 egg
¼ cup milk
½ tsp vanilla
Sprinkle cinnamon
Sprinkle nutmeg
1 tbsp butter
Preheat the oven to 350. Drizzle olive oil and pinch of sea salt over strawberry halves. Roast for about 15-20 minutes.
Combine egg, milk, vanilla, cinnamon and nutmeg in one shallow dish. Dip the cake slices in the mixture on both sides and let them sit there for about 5 minutes. Then dip them on both sides into the crushed cornflakes. Melt the butter in a skillet on medium heat. Cook the cornflake dipped cake slices until golden on both sides.