French Toast:

For the custard:

3 eggs

2 c half and half

1/4 c sugar

1 tsp vanilla paste

1/2 tsp cinnamon

dash of nutmeg

dash of cloves

pinch of salt

4 thick slices of Stale Bread, brioche is an excellent choice

Clarified Butter, as needed

Preheat the oven to 350

Heat a large sauce pan over medium-high heat. While it is heating dip the bread slices into the custard and allow them to rest and soak up the custard. Once it is hot add enough clarified butter to coat the bottom of the pan. Introduce the saturated bread slices to the pan gently, making sure to shake off excess custard. Allow it brown then flip the slices over in the pan. Put the whole pan in the oven. Allow it to bake for 5-10 minutes. The time will depend on how thick your slices are. The french toast should begin to swell as the custard cooks in the oven. When it is done, transfer to your plates and serve immediately.

Praline Almonds:

½ c pure maple syrup

2 c sliced blanched almonds

In a medium saute pan heat the maple syrup over high heat. Allow it to boil for 1 minute. Add the almonds, reduce the heat to medium and stir, stir, stir. The almonds will at first become a slightly sticky mass. The longer it cooks the more they will start to separate until they all come apart and will have a powdery and dry appearance. Spread them out on a sheet pan to cool. These will keep in an air-tight container for up to 2 weeks.

Orange Confit:

2 seedless oranges

1 c water

1 c champagne vinegar

1/2 c sugar

1 tsp salt

Slice the oranges 1/4” thick. In a small pot bring the water, vinegar, salt and sugar up to a boil. Add the slices. Allow it to come back to a boil then turn off the heat. Let the slices rest in the vinegar mixture for 10 minutes before removing. Allow them to cool before mincing for garnish. Orange confit can be kept for up to a week in the refrigerator.

Clove-Scented Whipped Cream:

2 c heavy cream

2 Tbs Sugar

1 tsp cloves

dash vanilla paste

Put all of the ingredients into a mixing bowl. Using a piano-wire whisk, whisk vigorously until cream begins to set. You should look for firm peaks in your whipped cream.