Meanwhile, slice angel food cake into 12-14 pieces, or to desired thickness. In a shallow dish, combine eggs, milk, vanilla, cinnamon and nutmeg. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Dip half of the slices (or as many that will fit in your skillet) into the egg mixture, resting for a few seconds on each side. Add the coated slices to the heated skillet and cook until golden brown, about 2-3 minutes. Melt 1 more tablespoon butter in skillet and repeat with remaining slices.
Spread the cream cheese on the slices, and top with strawberry syrup and powdered sugar.
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Coconut Chicken with Tropical Salsa recipeIngredients: 1 large egg2 cups of corn flakes, coarsely crushed1/2 cup of unsweetened shredded coconut1 lb chicken tenders, rinsed and trimmed1/2 tsp salt1/2 tsp pepper1 cup diced pineapple1 cup corn kernels, thawed if frozen…Read More
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