TV personality Rachael Ray is at home showing you how to make an Italian twist on French toast using parmesan custard, drizzled with honey and topped with macerated strawberries, aged balsamic vinegar and basil leaves.
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.
Makes 4 servings
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)
- 2 Medium to large size mixing bowls (1 for strawberries + 1 for custard)
- Spoon or spatula (to toss berries)
- Large nonstick or cast iron griddle or skillet (to cook the toast)
- Small sauce pot (to warm honey)
- Pastry brush (to brush the griddle with melted butter)
- Small spoon or honey stirrer (to drizzle honey)
- Flat spatula/turner (to turn toast)
- Knife (to cut finish toast)
- Plate or platter, to serve
- 10-12” oven-safe heavy skillet
In a medium to large size mixing bowl, add the strawberries, aged balsamic, sugar, pinch of salt and basil. Toss together, let macerate and set aside.
Preheat a nonstick or cast iron griddle over medium-low to medium heat.
Whisk up the custard: eggs, half & half, parmesan and nutmeg.
Warm the honey in a small pot over low heat.
Brush the griddle with the melted butter. Soak and turn the bread in the custard and place on the griddle. Cook in two batches slowly, until one side is golden brown. Turn and cook on the other side until golden and cooked through. Remove from griddle and cut toast corner to corner. Line up triangles of toast down the center of the plate and drizzle with warm honey. Top with macerated berries.