| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 chocolate pound cake
- 1 cup heavy cream
- 1/3 cup white chocolate chips
- 1 pint strawberries, washed, tops removed
- 2 tablespoons sugar
- 4 tablespoons butter
- 1/2 cup chocolate milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 eggs
- 1/4 cup chocolate chips or shaved chocolate
- 4 sprigs fresh mint, for garnish
Instructions
- Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
- Slice the pound cake into 8 slices. Place the prepared baking sheet. Toast in the oven for 12 minutes.
- In a small pot, heat 1/4 cup heavy cream over low heat. When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream. Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
- In a blender, combine three-quarters of the strawberries with the sugar. Reserve the remaining strawberries for garnish. Blend until smooth. Strain the puree through a strainer into a bowl. Cover and place in the fridge until ready to serve. Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
- In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture. Whip with a hand mixer until medium peaks form. Cover and place in the fridge while you make the French toast.
- Heat 2 tablespoons butter in a large skillet over medium-low heat.
- In a baking dish. whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended. Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds. Flip and soak the other side for 15 seconds. Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter. Cook for 3 to 4 minutes per side. Remove to a platter. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
- To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate. Place 2 pieces of French toast onto each plate. Top each with a large dollop of the white chocolate whipped cream, sprinkle with the some chocolate chips and garnish with a fresh strawberry and mint sprig.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 633 |
| Total Fat | 48 g |
| Saturated Fat | 28 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 9 g |
| Cholesterol | 249 mg |
| Sodium | 162 mg |
Reviews
Perfect! Even though it is in fact, decadent, this french toast is not overpoweringly sweet for breakfast, and i think anyone, young or old, chocholics or simply french tast lovers, will enjoy this. i used entenmann’s choclate loaf, which is affordable and perfectly sized. Although not freshly made, it is perfectly tender, all the while holding up well to hold the egg mixture…..this recipe is a keeper!
Fabulous! We had this for breakfast this morning. It’s not particularly time-consuming or difficult. We didn’t find a chocolate pound cake, so I made that myself last night. This is a fabulous breakfast, and makes a wonderful presentation. Would be a special breakfast for company, too! We already have it earmarked for the next time friends come to town. Great combination of textures, temperatures, and flavors. Just perfect.