|1/2||cup light cream|
|2||teaspoons vanilla extract|
|Grated rind of 1 orange|
|2||teaspoons ground cinnamon|
|1/4||teaspoon grated nutmeg|
|4||thick slices challah (each 1 1/2 inches thick)|
|Confectioners' sugar (for sprinkling)|
|1||pint fresh strawberries, stemmed and sliced|
2. Add the challah and let it soak for 1 minute, turning carefully to moisten all sides. Transfer the slices to a large plate, letting the excess custard drip off.
3. Heat a heavy nonstick skillet over medium heat. Add 1 tablespoon of the butter. Fry 2 slices of the bread, about 2 minutes on a side, or until golden. Adjust the heat if it starts to brown too much. Use the remaining 1 tablespoon butter to cook the remaining slices in the same way.
4. Sprinkle with confectioners' sugar and top with berries. Adapted from Union Street Inn