You don’t need an excuse to eat cake for breakfast. Reward yourself for the simple act of rolling out of bed by forking into this deep-fried cake recipe. Chef Albert Gonzalez of Austin’s farm-to-table hotspot Jacoby’s Restaurant & Mercantile created an indulgent riff on French toast. His aptly-named “Treat Yo Self Toast” is simply a leftover slice of your favorite iced cake thrown into the deep fryer for added heat and crunch. The warm, gooey cake gets topped with a generous helping of cold-brew maple syrup, made by reducing Stumptown cold brew coffee and mixing it with maple syrup. Think of it as a sweet red eye gravy, and drizzle it all over your your go-to pancake and waffle recipes. Gonzalez favors red velvet cake with classic cream-cheese icing, but feel free to have your favorite cake and eat your breakfast, too.
Heat the fryer to 350°F.
Bring cold brew coffee to a boil and reduce to one cup.
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