French Toast with Raspberry Sauce and Maple Syrup Butter

This is decadent, savory, crispy, delicious and sweet. The trick is to use day old bread

8 3/4 Inch slices from a loaf of day old crusty french bread (you want it to be porous and not dense)
3 Eggs
2 Cups milk
1 Tablespoon vanilla
1 Tablespoon of cinnamon
4 Tablespoons of butter
2 Pints of raspberries
1/3 Cup sugar + 2 tablespoons
1/3 Cup water
Maple syrup butter (optional)
4 Tablespoons of butter
1/3 Cup maple syrup

Serves 4

Make raspberry sauce
Rinse raspberries and set aside a handful for plating. Blend the remaining raspberries in a food processor. Pour mixture into a mesh strainer over a saucepan. Using a rubber spatula  press to strain out seeds leaving only raspberry puree in the sauce pan. Add 1/3 cup sugar and water. Heat on low heat until sugar dissolves.

Maple maple syrup butter (optional)
Place butter in a small bowl and melt for 20 seconds. Add maple syrup and stir to melt incorporate and further melt butter. Heat another 20 seconds in microwave. Remove use a whisk to whip the mixture until smooth and thick.

Make French toast
Slice French bread into 8 3/4 inch slices. Mix eggs, milk, vanilla and cinnamon in a shallow dish. Soak pieces in batches 4 at a time, turning to coat. Melt 2 tablespoons of butter in a pan. When bread is soaked through, place in pan and sprinkle the up side with sugar. After about 2 minutes, flip and brown the other side. Sugar should caramelize, creating a slight crispy crust. While French toast is frying, soak the other prices and cook and repeat until all cooked. Keep warm in the oven while you finish the remaining.

Place 2 slices of French toast on each plate. Drizzle with maple syrup butter and raspberry sauce. Finish plating by adding a few raspberries on top.