Chocolate dipped Pound Cake French Toast.. I mean come on now. There is no way to go wrong. The Pound Cake French Toast has been a hit at my restaurant, Johnny D’s Waffles, since we opened back in 2014. When I had a little staycation this summer, I had decided to make chocolate salted caramel pancakes for brunch with a few too many mimosas and ended up having extra batter left. So the next day I decided to “water” it down with milk and use it like a custard for my brunch of choice, Chocolate Dipped Pound Cake French Toast. Well needless to say, it was delicious.
Now I do realize that most of you do not have left over chocolate pancake batter laying around in the refrigerator so I made this copycat chocolate custard that can easily be mixed together to get a similar flavor as my pancake batter that day. The chocolate caramelizes as you are cooking the poundcake and really gives you a great chocolate flavor. Paired with some fresh fruit and peanut butter really brought this one home for me. I am obsessed with the combination of peanut butter, banana and chocolate together. Then sometimes I like to throw some strawberries in the mix and it really adds another level of flavor to the mix.
Chocolate Dipping Custard
Milk 2%, 1 1/2 cup
Eggs, large, 2
Vanilla extract, 1 teaspoon
Brown Sugar, 1/3 cup
Cocoa powder, 4 tablespoons
Cinnamon, 1/4 teaspoon
Kosher salt, 1/8 teaspoon
The Rest of the Stuff:
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
Lets Get Cooking:
In a large bowl, mix all the ingredients for the chocolate dipping custard with a whisk until all the ingredients are incorporated.
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.
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.
*Use this same recipe with banana bread or your favorite bread that you make French toast with.
*Swap out Nutella for the peanut butter or add it along side.
*If you do not have a non stick skillet at home. Add oil to a large skillet pan, then heat over a high heat, just before the smoking point. Using clean paper towels, very carefully “wipe” up the oil in the pan aka “season the pan,” making sure the entire pan has been wiped with the oil. Then heat more oil as directed to cook the French toast.
Check out my first day back at Wfxb Fox Tv on Carolina AM cooking up this recipe with my friend Greg Rowles.
Another great breakfast recipe to check out is my Maple Bacon Stuffed French Toast, which is also one of the great recipes in my cookbook, Making It Delicious. This recipe if available to you, free of charge. To purchase your very own copy of Making It Delicious, click here.
Check out the Making It Delicious Shop and pick yourself up a few spice blends and/or sauces and a few of our new graphic tees and tanks.
Check out my recipe for Citrus Avocado Toast if you are a avocado lover like me.