8 thin slices of Angel Food cake, flattened down (shown in picture below)
1/4 c. coconut milk (or whatever kind of milk you prefer)
1-2 tsp. cinnamon
Melted peanut butter
Sugar Free Smuckers strawberry ice cream topping
Heat a large flat skillet or pan to medium heat. Whisk the eggs, coconut milk and cinnamon together in a medium size bowl. Spray the skillet with non stick cooking spray. Dip and cover each piece of flattened Angel Food cake with the egg mixture and place onto the skillet. After 1 1/2 to 2 minutes, check to make sure the bottom is golden brown and flip over. Repeat for the other side.
Place your Angel Food french toast onto your serving plates and drizzle with melted peanut butter. Top with strawberry ice cream topping, and dust with powdered sugar. Tastes just like a PB&J sandwich!