Does anyone actually like fruitcake? Someone somewhere has to eat it, right? The stuff is rock-solid, super-rich, and can last for years (yes, years!). So how do you expect to actually enjoy it? Answer: Make it into French toast.
Now, we’re not saying that dunking fruitcake in beaten eggs and pan-frying it will transform the bread into a pillowy challah or tangy sourdough, but it will make the stiff loaf at least semi-edible. Give sliced fruitcake a good soak in a mixture of eggs and triple sec (of course some fruitcakes are already soaked in liquor, but what the heck, it’s the holidays), then brown the slices in a pan filled with plenty of butter. After all sides have browned, top the fruitcake French toast with gobs of sweet orange marmalade and a shower of powdered sugar. Then make the relative who gave you that fruitcake three years ago take the first bite.
Fruitcake French Toast
PHOTO BY GINA DESIMONE
4 large eggs
2 tablespoons granulated sugar
2 tablespoons heavy cream
2 tablespoons (1 ounce) orange liqueur (such as Grand Marnier or Triple Sec)
1 pound prepared fruitcake (such as Claxton Fruit Cake)
2 tablespoons Land O Lakes Unsalted Butter
¼ cup orange marmalade
How to Make It
Whisk together eggs, sugar, cream, and orange liqueur in a shallow pie dish.
Cut fruitcake in half lengthwise and then crosswise in order to make 4 (4 x 2 x 1-inch) slabs. Place cake slabs in egg mixture. Chill 1 1/2 to 2 hours, turning occasionally.
Heat 1 tablespoon of the butter in a nonstick skillet over medium-high until foamy. Add 2 cake slices. Cook until lightly golden, about 2 minutes per side. Repeat with remaining butter and cake. Top each serving with 2 tablespoons orange marmalade and a dusting of powdered sugar.