Pound Cake French Toast Stacks with Sweet Goat Cheese Mousse and Warm Balsamic Roasted Strawberries

Roasted Balsamic Strawberries:

3 cups sliced strawberries

4 tablespoons aged balsamic vinegar

4 tablespoons sugar

Goat Cheese Mousse:

3/4 cup chilled heavy cream

1 (6-ounce) roll goat cheese, softened to room temperature

1/3 cup powdered sugar

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 in a medium bowl on high speed until medium peaks form.  In another bowl, beat the goat cheese and powdered sugar together until smooth.  Fold the whipped cream into the goat cheese until combined. 

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 goat cheese mousse 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 mousse and top with more strawberries and syrup.  4 servings.

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