Preparation / Directions:
In a bowl, whisk together the eggs, cream, granulated sugar, nutmeg and
vanilla until well blended. Pour the mixture into a glass baking dish large
enough to accommodate the bread slices in a single layer. Place the bread
slices in the dish and let soak for 15 minutes. Turn over the slices, cover
the dish with plastic wrap and refrigerate for at least 2 hours or for as
long as overnight.
Preheat an oven to 375ºF (190ºC) for 30 minutes.
Using a spatula, carefully remove the bread from the dish and transfer to a
flat plate or baking sheet. Let stand for 2 minutes to drain off the excess
batter.
In a large nonstick frying pan over medium heat, melt 2 tablespoons of the
butter. Carefully slide a bread slice off the plate or sheet into the pan
and cook until light golden brown on the underside, about 4 minutes. Turn
over the slice and cook until lightly browned on the second side, about 2
minutes longer. Transfer the slice to a clean baking sheet. Repeat with the
remaining butter and bread slices.
Place the toast in the oven and bake until cooked through, about 15
minutes. The toast will puff up during baking. To check for doneness, cut
into the center of a piece. If it is still somewhat runny, cook for an
additional 5 minutes.
While the toasts are baking, make the fruit topping: In a bowl, combine the
orange segments, blueberries, raspberries, blackberries, strawberries,
granulated sugar and liqueur. Toss gently.
Transfer the toasts to warmed individual plates. Sift confectioners’ sugar
over the tops. Spoon equal amounts of the topping onto each plate. Garnish
with the mint sprigs and serve with maple syrup.
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