Hungry Alan
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Cake French toast

A drawing, until a cook sends a photograph I want to keep.

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Cake French toast

Slices of the snack cake, dipped in egg and fried. A breakfast from dessert.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
15 min
Level
Easy
Energy
169kcal
  • Next day

Contains gluten, egg and dairy.

Equipment

  • Frying pan
  • Bowl
  • Spatula
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
707 kJ
169 kcal
Protein
3 g
Fat
7 g
Carbohydrate
26 g
Sugars
16 g
Fibre
1 g
Salt
0.3 g
Sodium
120 mg

This batch, 2 servings, is about 1414 kJ (338 kcal), with 32 g sugars and 0.6 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Beat the egg and milk.

  2. 02

    Dip the cake slices. Do not soak them to mush.

  3. 03

    Fry in the butter over medium heat, about 2 minutes a side, until hot.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

Use cake that has been covered, from the same day or the next. Eat the toast when you fry it.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans