French Toast

I always bake a few extra sponge cakes for the Passover Seders.  The next morning I use them for this delicious breakfast or brunch dish.

½   cup milk
2    eggs, well beaten
1     tablespoon grated lemon or orange peel
6 to 8 slices (1 inch thick) Passover sponge cake
unsalted butter or margarine

In a large shallow bowl, combine the milk, eggs, and lemon peel and beat well.  Soak the sponge cake slices in the milk mixture.  In a skillet, heat the butter.  Fry the cake on both sides until brown.  Sprinkle with cinnamon and sugar.