I like to use the Hawaiian sweet bread in the round loaf for this. I was unable to find the bread shape that I wanted, so I used the Sweet Rolls instead. Just don’t break them apart. If you only can find the rolls, carefully slice off a VERY thin layer of the crust off the bottom and just the very top of the rolls. Slice the bread to the size needed. Spread a medium layer of the preserves on the top slice of the bread and a smaller amount of the chocolate on the bottom slice of the bread and sandwich them together.
Pre-heat oven to 200 degrees.
Mix the eggs and cream together until well blended. Dip each “sandwich” into the egg mixture and make sure all sides are coated.
Fry on a non-stick pan on both sides until golden. DO NOT crowd the pan. I found that putting three “fingers” at a time was the right amount. If you put too many, it is hard to flip and it just makes a mess. Try to keep the area between the fingers clean. Paper towels works well. That will help with the finished dish.
After each batch, put them in the warming oven on a piece of aluminum foil to keep them warm while the others are cooked.