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.

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.

Preheat the oven to 350 degrees F.

Slice the bread with a serrated knife on the diagonal, into 18 1-inch-thick pieces.

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.

Divide the toast on large plates and dust with confectioners' sugar. Top with the berries and serve immediately.

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.

Yield: 6 servings

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