Three Mills Bakery: French Toast & Maple Butter Sauce

Ingredients

• 2 slices of stale Capital Sourdough bread
• 1 cup heavy cream (240 ml)
• 1/2 cup whole milk (120 ml)
• 4 large egg yolks (about 80 g)
• 2 tablespoons granulated sugar (25 g)
• 1 tablespoon pure vanilla extract (15 ml)
• 1/2 teaspoon ground cinnamon (optional)
• Pinch of salt
• Reserved brown butter from cooking French toast (about 3-4 tablespoons)
• 1/4 cup pure maple syrup (60 ml)
• 2 tablespoons unsalted butter (30 g)
• 1 teaspoon vanilla extract (5 ml)