Cook Time
5 Mins
Prep Time
15 Mins
Total Time
2 Hours
Yield
4 slices of French toast

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

How to Make It

Step 1

Whisk together eggs, sugar, cream, and orange liqueur in a shallow pie dish.

Step 2

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.

Step 3

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.

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