Pound Cake French Toast Stacks w/Coconut Whipped Cream & Balsamic Roasted Strawberries
This is an easy but up-scale french toast made with store-bought pound cake, fresh balsamic roasted strawberries and coconut whipped cream that will make any brunch a special event.
Roasted Balsamic Strawberries:
3 cups sliced strawberries
4 tablespoons aged balsamic vinegar
4 tablespoons sugar
3/4 cup chilled heavy cream
1/4 coco lopez coconut cream
Pound cake French Toast:
2 large eggs
3/4 cup milk
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
8 (1/2 to 3/4 inch thick) pound cake slices
1. Preheat oven to 350 degrees. Combine the strawberries, the balsamic vinegar and 4 tablespoons sugar in a large bowl. Transfer to a baking sheet and spread in a single layer, making sure to pour all the liquid over the berries. Roast in oven, stirring several times, for 40 minutes or until strawberries are roasted and syrup is very thick.
2. Beat the heavy cream and coconut cream in a medium bowl on high speed until medium peaks form.
3. Whisk together eggs, milk, cinnamon and vanilla in a shallow dish. Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices in batches, in a large nonstick skillet sprayed with cooking spray over medium heat 2-3 minutes on each side or until golden brown. Keep warm.
4. To serve, place one slice of French toast on each of 4 plates, then place a dollop of coconut whipped cream on top. Spoon some of the warm strawberries over the top, then place another slice of French toast on the strawberries. Place another dollop of coconut whipped cream and top with more strawberries and syrup. 4 servings.