b'SERVES 4FOR THE FRENCH TOAST: 8 tablespoons unsalted butter,clarified,divided8 tablespoons C&H orDomino granulated sugar 4 large eggsTO PREPARE THE BUTTER-BRAISED STRAWBERRIES & SYRUP: 1 cup cream1 teaspoon cinnamonHeat the butter in a large saut pan over high heat until it begins to sizzle. 1 teaspoon pure vanilla extractWhisk in the brown sugar and cook until the sugar has melted and the mixture 8 1-inch-thick slices day-old has thickened slightly. brioche Add the strawberries and cook until slightly softened. Remove from the heat Whipped cream cheese and add the crme de cassis. Return to the heat and cook until the alcohol C&H Powdered Sugar or has burned off. Domino ConfectionersSugar (optional) Serve 2 slices of toast per person, topped with some of the strawberries and Fresh mint leaves, for garnish their syrup, a dollop of the whipped cream cheese and a sprinkling of powdered/confectioners sugar, if desired. Garnish with mint. FOR THE BUTTER-BRAISED STRAWBERRIES & SYRUP: SUGGESTED WINE PAIRING: 4 tablespoons unsalted butterROSA REGALE cup packed C&H GoldenBrown Sugar or DominoLight Brown Sugar2 cups strawberries, cut into-inch-thick slicescup crme de cassis liqueurstep-by-step'