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1
Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
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2
Slice the pound cake into 8 slices.
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3
Place the prepared baking sheet.
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4
Toast in the oven for 12 minutes.
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5
In a small pot, heat 1/4 cup heavy cream over low heat.
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6
When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream.
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7
Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
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8
In a blender, combine three-quarters of the strawberries with the sugar.
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9
Reserve the remaining strawberries for garnish.
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10
Blend until smooth.
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11
Strain the puree through a strainer into a bowl.
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12
Cover and place in the fridge until ready to serve.
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13
Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
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14
In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture.
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15
Whip with a hand mixer until medium peaks form.
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16
Cover and place in the fridge while you make the French toast.
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17
Heat 2 tablespoons butter in a large skillet over medium-low heat.
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18
In a baking dish.
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19
whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended.
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20
Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds.
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21
Flip and soak the other side for 15 seconds.
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22
Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter.
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23
Cook for 3 to 4 minutes per side.
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24
Remove to a platter.
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25
Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
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26
To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate.
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27
Place 2 pieces of French toast onto each plate.
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28
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.
