Chef Jamie is Back with a Chocolate Dipped Pound Cake French Toast Recipe

Chocolate Dipped Pound Cake French Toast

Serves 4

Chocolate Dipping Custard

Milk 2%, 1 1/2 cup

Eggs, large, 2

Vanilla extract, 1 teaspoons

Brown Sugar, 1/3 cup

Cocoa powder, 4 tablespoons

Cinnamon, 1/4 teaspoon

Kosher salt, 1/8 teaspoon

Canola oil, as needed for cooking

Pound Cake, 8 slices about 1/2 in thick

Banana, sliced, 2 each

Strawberries, quartered, 2 cups

Powdered Sugar Dusting, as desired

Chocolate Chips, as desired

Peanut Butter, as desired

Maple Syrup, as desired

1. In a large bowl, mix all the ingredients for the chocolate dipping custard with a whisk until all the ingredients are incorporated.
2. In a large nonstick skillet pan, heat the oil over a medium high heat until the oil is hot but not smoking.  Turn down the heat slightly, then dip 2 slices of poundcake into the custard and allow to drain access.  Carefully place in the pan and allow to cook for about 2 minutes on each side until the chocolate starts to caramelize slightly.  Remove from the heat and keep warm and repeat this step until all the slices are cooked.  If your pan comfortably fits 4 slices, do two rounds at once.
3. Plate, and dust with the powder sugar, top with banana, strawberries and chocolate chips.  Add a scoop of peanut butter if you desire, then drizzle with the maple syrup and enjoy.