Special equipment: large heart-shaped cookie cutter, baking sheet with a wire rack.

The night before you are going to make the French toast, use the heart-shaped cookie cutter to cut each slice of bread. Place the heart-shaped bread on a baking sheet line with a wire rack. Place in your oven (not on) and leave it there overnight. This will dry out the bread. You can also use day old bread.

In a small bowl, add your sliced strawberries and sprinkle with sugar. Stir to coat. Let these sit at room temperature until ready to serve over the French toast.

In a large mixing bowl, add the eggs and whisk. Next, add the milk, honey, cinnamon, nutmeg, allspice and salt to the mix and egg mixture. Whisk all ingredients until combined. Pour into a large shallow dish such as a pie plate so you can dip your toast.

Preheat a non-stick skillet over medium heat along with two tablespoons of butter. Once hot, dip your bread into the custard mixture. Coat both sides of the bread with the custard and then place in the skillet and cook 2-3 minutes per side. Serve with sliced strawberries, powdered sugar and maple syrup. Enjoy!

Note: This recipe makes a lot of custard. I recommend making extra French toast. Let it cool completely and place in freezer bags for a future breakfast.