Puffed French Toast

Mix the brown sugar, crea, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and maple syrup and whisk for another minute. Turn off the heat, cool slightly, and pour the sauce into a jar, saucer, or small pitcher. Working quickly, take a slice of bread and soak it both sides in the mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place on medium hot pan sprayed with Pam. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly. Respray the pan and do it all again! Keep pieces of toast warm in the oven at the lowest temperature possible while cooking the rest. Serve with butter, homemade caramel syrup, whipped cream, and strawberries!