Ingredients

• 2 cups half-and-half or milk
• Three 3-inch cinnamon sticks, broken up into pieces
• 6 large eggs
• Pinch freshly grated nutmeg
• 3/4 teaspoon sugar
• 1 baguette (French bread), about 2 feet long
• 3 tablespoons unsalted butter
• Confectioners' sugar
• Marinated Berries, recipe follows
• 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
• Grated zest of 1/2 lemon
• Grated zest of 1/2 orange
• 1 cup water
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1/2 pint raspberries
• 2 tablespoons sugar
• 1/2 pint blueberries, rinsed
• 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large

Instructions

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