Ingredients
Directions
Preheat the oven to 375°F.
Preheat a griddle to medium high.
Place the raspberries, agave syrup, cinnamon stick, and star anise in a small saucepan and bring to a simmer.
Cook for about 5 minutes, remove the cinnamon stick and star anise, then puree in a blender until smooth.
Reserve syrup for serving.
Whisk together the eggs, half and half, and ground cinnamon.
Lay out 6 slices of bread and top each with one slice of ham, then one slice of cheese.
Top with the remaining slices of bread and press firmly.
Spray the griddle with pan release.
Dip the sandwiched bread into the egg mixture and transfer to the griddle. You will need to do this in batches.
Fry for about 3 minutes per side or until deep golden brown.
Transfer the French toast to a lined baking sheet and bake for about 5 minutes, or until hot all the way through.
Dust the French toast with powdered sugar, then cut on an angle and serve two halves per person with the raspberry syrup on the side.
