1 store bought angel food cake (cut into 8–10 slices)
4 large eggs
1/4 cup milk
1 tablespoon sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Pinch of nutmeg
2 tablespoons butter (divided)
Maple syrup for serving
2 cups fresh blueberries
3 tablespoons sugar
1 teaspoon lemon zest
1 lemon (juiced)
Melt 1 tablespoon butter in a large skillet over medium heat.
In a medium bowl whisk together eggs, milk, sugar, vanilla, cinnamon and nutmeg.
Pour into a shallow dish.
Dip slices of angel food cake into mixture, coating all sides.
Add slices to skillet and cook about 2-3 minutes per side until all sides golden brown.
Add remaining butter to skillet and cook remaining slices if needed.
Serve warm with maple syrup or blueberry compote (see below)
Add blueberries, sugar, lemon zest and lemon juice in a medium saucepan over medium heat and cook stirring occasionally until sugar has dissolved and the sauce has thickened, about 7 minutes. Remove from heat and set aside.