Treat yo self to some syrup-drenched a.m. indulgence

Albert Gonzalez
Recipe by Extra Crispy

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Credit: All photos by Adrienne Dever

Recipe Summary

total:
15 mins
Yield:
8 slices of "toast"
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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.

Ingredients

Treat Yo Self Toast
Ingredients

Directions

Treat Yo Self Toast
  • Heat the fryer to 350°F.

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  • Mix together eggs, heavy cream, and cinnamon. Keep cold.

  • Take the cold piece of cake and dunk it in the egg mixture twice.

  • Slowly lower cake into fryer and allow to cook until coating is golden brown.

  • Serve with red eye maple syrup.

Red Eye Maple Syrup
  • Bring cold brew coffee to a boil and reduce to one cup.

  • Stir in maple syrup and allow to cool.

  • Serve warm.

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