Rachael Ray shows you a new spin on the classic French Toast- and what goes perfect with that… a delicious brunch cocktail by her husband, John Cusimano!

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTE: Rachael shares a bonus variation of this French Toast in addition to the recipe below. 

Makes 4 servings

INGREDIENTS

For the Berries:

1 quart strawberries, hulled and sliced, about 1 pound

2 Tablespoons aged balsamic, or another thick balsamic

2 teaspoons sugar

Pinch of salt

15-20 basil leaves, stacked, rolled and thinly sliced/chiffonade

For the French Toast:

4 eggs

1/2 – 3/4 cup half & half or heavy cream

1 cup grated parmigiano-reggiano

Freshly grated nutmeg

1/2 – 3/4 cup Acacia honey, or other mild tasting honey

1/2 stick butter, 4 Tablespoons, melted

8 slices store-bought Italian bread (round, short loaf)

EQUIPMENT ESSENTIALS

2, Medium to large size mixing bowls (1 for strawberries + 1 for custard)

1, Spoon or spatula (to toss berries)

1, Large nonstick or cast iron griddle or skillet (to cook the toast)

1, Whisk

1, Small sauce pot (to warm honey)

1, Pastry brush (to brush the griddle with melted butter)

1, Small spoon or honey stirrer (to drizzle honey)

1, Flat spatula/turner, (to turn toast)

1, Knife (to cut finish toast)

1, Plate or platter, to serve

For recipe instructions, visit www.CookTracks.com. 

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