King cake isn’t just a Mardi Gras dessert, it’s a Mardi Gras food group. To expand it to the brunch category, try this King Cake French Toast.
Dipping the king cake in the traditional French toast egg mix actually cuts some of the sweetness of regular king cake. Try it for breakfast or brunch this Carnival season.
- 4 slices of king cake (about 1/2-inch thick)
- 2 eggs
- 1/4 cup milk
- 4 TBSP butter
- 1 TBSP vanilla extract
- 1 TBSP cinnamon
- 1 TBSP brown sugar
- Pinch of salt
- In a large bowl, whisk eggs with milk, cinnamon, vanilla extract, brown sugar and salt.
- Dip two pieces of king cake in egg mixture and let the cake soak up some of the egg mixture (about 30 seconds). Turn over and let the opposite side soak.
- In a skillet over medium heat, melt 2 TBSP butter.
- Transfer two pieces of king cake to skillet and let cook for 3 to 5 minutes then flip and cook an additional 3 to 5 minutes or until both sides are browned.
- Repeat steps 2 through 4 then serve.
Most of the icing will melt and/or be absorbed into the cake itself, but this actually helps add some sweetness to the dish. Syrup shouldn’t be necessary.
And make sure that plastic baby isn’t in a piece before you throw it in the skillet. Happy Mardi Gras!