- 4
Ingredients
- For Topping:
- 8 eggs
- 3 cups heavy cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 4 slices dense-textured white sandwich bread or brioche, each 1 inch thick
- 8 tablespoons unsalted butter
- 2 oranges, peeled and sectioned
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 8 strawberries, stems removed and halved lengthwise
- 1 tablespoon granulated sugar
- 2 tablespoons Grand Marnier or other orange-flavored liqueur
- Confectioners' sugar
- Fresh mint sprigs
- Maple syrup, warmed
Preparation
Step 1
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 375 degrees F for 30 minutes.
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.
FOR TOPPING: In a bowl, combine the orange segments, blueberries, raspberries, blackberries, strawberries, granulated sugar and liqueur. Toss gently.