1 large loaf Italian white round bread
1 ½ cups heavy cream
1 cup grated Parmigiano-Reggiano cheese
½ teaspoon freshly grated nutmeg
½ teaspoon cinnamon or smoked cinnamon
1 tablespoon sugar
1 teaspoon salt
2 pints strawberries, hulled and sliced
A handful of basil leaves, thinly sliced
2 tablespoons thick aged balsamic vinegar or balsamic drizzle
1 cup light honey, such as acacia
6 tablespoons butter
8 links of Italian pork sausage with fennel or chicken sausages or plant-based sausages
2 tablespoons olive oil
Slice the bread 1 inch thick.
In a large shallow dish, whisk up eggs, cream and cheese with nutmeg, cinnamon, sugar and salt.
Heat a nonstick griddle or large nonstick skillet over medium-low to medium heat.
In a medium bowl, toss the sliced strawberries with basil and aged balsamic vinegar or balsamic drizzle.
Place honey in small pot and warm over low heat.
Melt butter in microwave or in small pan.
Prick the casings of sausages with tines of a fork and place in a nonstick skillet with 1/8 inch of water and olive oil. Bring to boil, then reduce to simmer. Allow the water to evaporate, then brown the sausages, remove from heat and cover.
Turn 4 slices of bread at a time in custard.
Liberally paint the griddle with melted butter and cook 4 slices of bread at a time until deeply golden and puffed, about 4 minutes. (You can keep the toasts warm in a low oven while the sausages are browning, if you need to.)
Serve 2 savory toasts on each plate and drizzle with warm honey, top with berries and place 2 sausages alongside.