Un bizcocho endurecido puede convertirse en tostadas francesas

You probably already know that stale bread can still be used. Croutons, French onion soup, panzanella, and stuffing all benefit from letting freshly bought bread sit for a few days before using it. What you might not know is that cake also has a second life, even when it starts to dry out.

While you don't need an excuse to eat cake for breakfast, French toast with sponge cake makes that mission even easier. French toast is typically made from slices of bread soaked in an egg mixture and then pan-fried. Brioche, baguette, and challah all work well because they're sturdy enough to withstand the coating and cooking, while their interiors remain soft and fluffy and absorb any syrup or toppings added afterward. Many recipes use day-old bread because it absorbs the egg mixture better and retains its structure. A thick slice of day-old sponge cake, with its firm crust and tender interior, makes the perfect sweet base for French toast.

To give your usual French toast a twist, try making it with sponge cake. Traditionally, sponge cake is made with half a kilo of each ingredient. It's buttery and firm, making it an ideal base for reinventing other recipes. You can use it to make bread puddings, trifle-style layered desserts, and cake pops. Thanks to its simplicity, it pairs well with other flavors.

The sponge cake in this sweet version doesn't have to be homemade. If you make it yourself, use high-fat butter for a rich flavor and a light texture. To transform classic sponge cake into French toast, follow your favorite recipe as usual, substituting thick slices of sponge cake for the bread. When it looks nice and is golden brown, it's ready to come out of the pan. Serve it with fresh fruit, syrup, whipped cream, or powdered sugar—or all three.