Directions

1. For caramel sauce, in a medium-sized saucepan, melt 4 tablespoons butter over medium heat. Whisk in brown sugar and 1/4 teaspoon salt until well combined.
2. Whisk in heavy cream and let come to a lively simmer, then reduce heat to low to keep warm, stirring occasionally. Stir in 1 teaspoon vanilla.
3. For French toast, in a shallow dish or pie plate, beat eggs, milk, cinnamon, the remaining 1/2 teaspoon vanilla, and a pinch of salt together until the eggs are well beaten and no clumps of egg white are visible.