Amalfi Toast

Recipe courtesy of Brandon Carson
4 tablespoons butter
4 eggs
¼ cup of Lina’s Crema di Limoncello
8 slices of challah, brioche, or white bread
1 lemon (sliced into 4 wedges)
¼ cup of powdered sugar
In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together eggs and Lina’s Limoncello and pour into a shallow container such as a pie plate or small casserole dish. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with butter, drizzle with warm Lina's, top with powdered sugar, raspberries and a lemon slice.