Tennesse French Toast

from Jordan Christie "How to be a Hilton in a Hepburn World"

1/2 Pint Fresh Strawberries, hulled and sliced
2 Tablespoons sugar, divided.
6 Extra Large Eggs
1 1/2 cups Half-n-Half
2 Tablespoons Honey
2 teaspoons pure vanilla extract
1 teaspoon salt
1 loaf of brioche
Salted butter
Vegetable oil
Confectioners' sugar

1. Combine the fresh strawberries and 1 Tablespoon of sugar in a small bowl and set aside.
2. In a large bowl, whisk together eggs, half-n-half, honey, 1 Tablespoon of sugar, vanilla, and salt.
3. Slice the brioche loaf into three-fourths inch slices and soak for 1 to 2 minutes, turning once.
4. Heat 1 teaspoon butter and 1 teaspoon of oil in a large sautee pan over medium heat. Remove a slice of bread from the egg mixture and cook for 2 to 3 minutes on each side. Soak additional bread slices in the egg mixture while you're waiting for each batch to cook. Continue to add butter and oil to the pan as needed.
5. Sprinkle finished slices with confectioners' sugar and top with strawberries. Serve with maple syrup or additional honey.

Serves 6 to 8.

* I don't necessarily cook this as directed. I really like the ratio of ingredients. I also cinnamon and nutmeg.