Recipe Image

Angel Cake Croutons with Custard Sauce

  • 25 m
  • 2 h 50 m
Diabetic Living Magazine
“Croutons for dessert? These sweet croutons are actually cut-up pieces of angel food cake which are topped with sweet, fresh strawberries, a creamy custard and a sprinkling of cinnamon. This dessert recipe is sure to please kids and adults alike.”


    • ½½ 8-ounce angel food cake, cut into 1-inch cubes (about 4 cups)
    • 4 egg yolks, beaten
    • 1¼ cups fat-free half-and-half
    • 2 tablespoons sugar
    • 1 teaspoon vanilla
    • 4 cups fresh strawberries, cut up
    • Ground cinnamon (optional)


  • 1 Preheat oven to 300°F. Line a shallow baking pan with parchment paper. For croutons, place angel cake cubes in a single layer in prepared shallow baking pan. Bake for 25 to 30 minutes or until golden brown, stirring occasionally. Remove croutons from oven. Cool completely.
  • 2 For custard, in a heavy medium saucepan, stir together egg yolks, half-and-half, and sugar. Cook and stir over medium heat just until mixture comes to a boil.
  • 3 Remove pan from heat. To quickly cool mixture, place saucepan in a large bowl of ice water; stir constantly for 1 to 2 minutes or until cooled. Stir in vanilla. Pour mixture into a bowl. Cover surface with plastic wrap to prevent a skin from forming. Chill for 2 to 24 hours. Do not stir.
  • 4 To serve, divide croutons in dessert dishes; top with strawberries and custard. If desired, sprinkle with cinnamon.
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