In small bowl, combine butter and brown sugar; set aside. In shallow pan, whisk together half-and-half, eggs, vanilla, cinnamon and salt. Melt 1/2 cup butter brown sugar mixture on large griddle over medium-high heat. Dip brad slices one at a time in egg mixture, coating both sides. Place bread slices on griddle; cook until bottoms are deep brown (5-8 min.). Spread remaining butter mixture over tops of bread slices on griddle; turn and continue cooking until bottoms are deep brown (3-4 min.).

To Serve: Place slice of French toast on each of 8 dinner plates; divide raspberries among each. Drizzle with warm maple syrup; lightly sift powdered sugar over each.