Caramelized French Toast
- 1/2 cup softened butter
- 1/2 cup light brown sugar
- 1 cup half-and-half
- 3 eggs
- 1 tbsp. vanilla
- 1 1/2 tsp. Kowalski's Vietnamese Ground Cinnamon
- 1/4 tsp. kosher salt
- 8 slices English muffin toasting bread
- - powdered sugar
- - fresh raspberries
- - Kowalski's Pure Maple Syrup
In small bowl, combine butter and brown sugar; set aside. In shallow pan, whisk together half-and-half, eggs, vanilla, cinnamon and salt. Melt 1/2 cup butter brown sugar mixture on large griddle over medium-high heat. Dip brad slices one at a time in egg mixture, coating both sides. Place bread slices on griddle; cook until bottoms are deep brown (5-8 min.). Spread remaining butter mixture over tops of bread slices on griddle; turn and continue cooking until bottoms are deep brown (3-4 min.).
To Serve: Place slice of French toast on each of 8 dinner plates; divide raspberries among each. Drizzle with warm maple syrup; lightly sift powdered sugar over each.