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1
For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth.
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2
Pour the mixture into a 9-by-13-inch casserole.
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3
Add the bread slices in a single layer.
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4
Let the bread soak for 10 minutes, turning once.
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5
For the syrup: Peel the orange and remove the white pith.
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6
Using a paring knife, cut along the membrane on both sides of each segment.
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7
Free the segments and place in a small saucepan.
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8
Add the sugar, water, orange liqueur or orange juice, if using, star anise, and cinnamon stick.
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9
Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved.
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10
Simmer for 5 minutes.
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11
Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
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12
Remove the star anise pods and cinnamon stick and discard.
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13
Preheat a griddle or large nonstick skillet over medium-low heat and add the butter.
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14
Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain.
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15
Cook until golden, about 3 minutes each side.
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16
Place on 4 serving plates and drizzle with the orange syrup and orange segments.
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17
In a small bowl, toss the blueberries and mint together and spoon on top of the French toast.
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18
Dust with powdered sugar and serve.
