Note: You will need a deep metal star-shaped cookie cutter for this recipe.

This is a recipe I modified from Elizabeth Wolf-Cohen's I Love Elvis Cookbook, a must-have for Elvis or Southern cooking fans. As a former military man, Elvis would have loved this patriotic take on an old southern favorite.

French Toast:

2 eggs
1/4 cup whipping cream
2 Tbsp. honey
1/4 tsp. salt
1/4 tsp. cinnamon
grated zest of 1/2 orange
1/2 tsp. vanilla extract
8 slice white bread (1/2 inch thick)
3 Tbsp. butter

garnish:

fresh blueberries
fresh strawberries
strawberry, blueberry or regular pancake syrup
powdered sugar
whipped cream

Place a slice of bread on a cutting board. Align a star-shaped cookie cutter in the center of the slice. Push the cookie cutter through the bread, giggling it gently back and forth. This movement will insure that the cutter makes it all the way through the bread. Once the cookie cutter makes it all the way through to the cutting board, remove the bread outside the cutter. Continue holding the cutter down on the bread during this step to prevent the star from tearing.

Note: If necessary, use a sharp knife to trim any bread that lingers outside the cookie cutter. Gently remove the star from the cutter and put aside. Repeat on all slices of bread.

In a shallow dish, beat the eggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract. Set aside.

Melt the butter in a large skillet or griddle over medium heat.

Meanwhile, dip 4 of the stars into the egg mixture, turn and dip the other side. Once the stars are coated with the batter, carefully transfer them to the skillet (the butter should be melted at this point)

Cook for about 2-4 minutes, or until golden brown. Turn. Repeat. Remove the stars from the skillet and transfer to a warm plate. Repeat steps 6 & 7 with remaining stars.

Garnish with syrup, whipped cream, powdered sugar and berries.