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1
In a small saucepan, heat the half-and-half with the cinnamon, just until bubbles form around the side of the pan.
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2
Remove from the heat; set aside to steep for 30 minutes.
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3
In a medium bowl, lightly beat the eggs with the nutmeg and sugar.
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4
Strain the half-and-half into the eggs and discard the cinnamon pieces.
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5
Whisk to make a smooth batter.
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6
Preheat the oven to 350 degrees F.
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7
Slice the bread with a serrated knife on the diagonal, into 18 1-inch-thick pieces.
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8
Heat a large skillet over medium heat and add half the butter.
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9
Dip 9 of the bread slices into the batter and add to the skillet.
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10
Cook the slices, turning once, until golden, about 2 to 3 minutes per side.
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11
Transfer the toasts to a baking sheet.
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12
Repeat with the remaining bread.
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13
Bake until the toasts are warmed through and slightly puffy, about 8 to 10 minutes.
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14
Divide the toast on large plates and dust with confectioners' sugar.
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15
Top with the berries and serve immediately.
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16
In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water.
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17
Bring to a boil and then reduce the heat to low.
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18
Simmer very gently until syrupy, about 25 minutes.
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19
Remove from the heat and add the citrus juices.
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20
Combine the berries in a bowl.
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21
Strain the warm syrup over the berries and marinate at room temperature for 30 minutes.
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22
Serve.
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23
Yield: 6 servings
