Caramelized French Toast
Ingredients
½ cup
Kowalski's Butter, softened
½ cup
light brown sugar
1 cup
half-and-half
3
eggs
1 tbsp.
Kowalski's Organic Madagascar Vanilla Extract
1 ½ tsp.
Kowalski's Ground Vietnamese Cinnamon
¼ tsp.
kosher salt
8 slices
Kowalski's English Muffin Bread (from the Bakery Department)
- fresh raspberries, for serving
- Kowalski's Pure Maple Syrup, warmed, for serving
- powdered sugar, for finishing
Directions
- In a small mixing bowl, combine butter and brown sugar; set aside.
- In a shallow pan, whisk together half-and-half, eggs, vanilla, cinnamon and salt.
- On a large griddle, melt ½ cup butter-brown sugar mixture over medium-high heat.
- Dip bread in egg mixture one slice at a time, coating both sides.
- Place bread slices on griddle; cook until first side is deep brown (5-8 min.).
- Spread remaining butter mixture over top sides of bread; flip and continue cooking until bottoms are deep brown (3-4 min.).
- Divide French toast slices among individual serving plates; top with raspberries.
- Drizzle toast with warm maple syrup; lightly sift with powdered sugar. Serve immediately.
