valentines' day french toast

1 chocolate marble loaf sliced into 3/4-1" slices (recipe to follow)
1 cup of strawberries sliced
1/2 cup raspberries 
1/4 cup pistachios (optional)
juice of 1/2 an orange
zest of 1 orange
3 large eggs
1/2 tsp cinnamon
1/2 cup heavy cream
1/2 cup plus 2 tbs granulated sugar, divided
1/2 tsp vanilla extract
pinch of salt
sweetened whipped cream (optional)
pinch of salt


Chocolate Marbled Loaf

4 ounces semisweet or bittersweet chocolate, chopped

1/2 cup milk, divided

1 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

1/4 cup sour cream or plain yogurt

1/2 cup butter , room temperature

3/4 cup plus 2 tbs granulated white sugar

2 large egg

1 tsp pure vanilla extract

Preheat the oven to 325 degrees F.  Butter and lightly flour a 9 by 5 x 3" loaf pan. Line the bottom of the pan with parchment paper.

Melt thechocolate, along with 1/4 cup of the milk

In a separate bowl, whisk the flour with the baking powder and salt.

In a small bowl whisk the sour cream with the remaining 1/4 cup milk and the vanilla extract.

In your electric mixer beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed.With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.

With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. (Don't over mix or you won't have that wonderful marble affect.)Bake in preheated oven for about 50 -55 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.

for the french toast assembly:

Mix the batter: eggs, sugar, cream, cinnamon, vanilla and orange zest until well combined.

In a small bowl toss the fruit with the orange juice and 2 tbs sugar, let sit at room temperature until ready to serve.

Dip the slices of bread in the batter, covering both sides.  Cook on a skillet or large non-stick pan over medium heat until crisp.  

Top slices of french toast with the fruit, sprinkle with pistachios if desired and top with whipped cream.