This recipe is courtesy of Banfi Wines
First, clarify the butter. Place the butter in a saucepan and melt it slowly over low heat. Pour the melted butter into a fat separator and let it rest; the milk solids will separate out. Once the milk solids are at the bottom of the separator, pour them into another container and dispose of them. The golden liquid that you are left with is the clarified butter you’ll need for cooking the French toast.
Whisk together the granulated sugar and eggs until smooth. Whisk in the cream, cinnamon and vanilla until combined.
Make the French toast in two batches. Start by heating 4 tablespoons of the clarified butter in a large sauté pan over medium heat until the butter starts to foam.
Transfer the egg-and-cream mixture to another receptacle, such as a pie plate or baking dish, for soaking the slices of bread. Place 4 slices of the bread in the egg-and-cream custard, immersing both sides until the bread is soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook over medium heat until the toast is golden brown on both sides and cooked through, about 3 minutes per side.
Transfer the French toast to a baking rack set over a baking sheet and keep warm in a warm oven while you cook the second batch with the remaining butter and bread. Keep the French toast warm until ready to serve.