This is more of a breakfast dessert than a main course. It’s like sweet bread pudding, without a lot of the enemy carb to weigh you down.
2 tablespoons butter, melted
8 eggs, lightly beaten
1 cup heavy cream
1 cup Sugar Twin brown sugar
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 Angel Food Cake, cut into 12 slices (recipe)
Creme fraiche, for accompaniment
Preheat oven to 350 degrees F. Spread melted butter in 13x9 baking pan.
Whisk together eggs and heavy cream until light and fluffy. Add brown sugar, vanilla, cinnamon and nutmeg. Whisk until well combined.
Arrange angel food cake in baking pan so that slices slightly overlap. Pour egg mixture over cake slices. Cover pan with plastic wrap and place in refrigerator. Let sit for at least 30 minutes or up to overnight.
Bake at 350 degrees for 30 to 35 minutes, or until egg mixture is golden brown. Let sit for 15 minutes. Serve with creme fraiche.
Copyright SGR 2004