French Toast Sardy

• 1 medium French baguette, ends discarded, cut diagonally into twenty-four 3/4-inch-thick slices
• 4 large eggs
• 1/2 cup premium vanilla ice cream, softened
• 1/4 cup fresh orange juice
• 1 tablespoon pure vanilla extract
• 1 tablespoon cinnamon
• Pinch of freshly grated nutmeg
• 2 tablespoons unsalted butter
• Pure maple syrup, for serving
• Assorted fresh berries, halved if large, for serving

1. In a large nonreactive baking dish, spread out half of the bread slices.
2. In a medium bowl, combine the eggs, ice cream, orange juice, vanilla, cinnamon and nutmeg and pour over the bread.
3. Turn the slices and soak until saturated, about 5 minutes.
4. Melt 1 tablespoon of the butter in a large cast-iron skillet.
5. Add the soaked bread slices and cook in a single layer over moderately low heat, turning once, until golden brown and heated through, about 2 minutes per side.
6. Transfer to a platter and keep warm.
7. Soak the remaining bread and cook in the remaining 1 tablespoon butter.
8. Serve with maple syrup and fresh berries.

eggs, vanilla ice cream, orange juice, vanilla, cinnamon, nutmeg, unsalted butter, maple syrup, fresh berries

Taken from www.foodandwine.com/recipes/french-toast-sardy (may not work)