Pain Perdu with Blueberries and Orange

Ingredients

• 6 ounces blueberries fresh
• 4 slices country bread whole white 1/
• 1  cinnamon stick or 
• 4 large eggs at room temperature
• 2 tablespoons mint leaves fresh finely chopped
• 0.3 teaspoon ground cinnamon 
• 0.5 cup milk 
• 1 medium cranberry-orange relish 
• 0.3 cup orange juice fresh
• 2 teaspoons orange zest from
• 2  star anise pods 
• 0.8 cup sugar 
• 2 tablespoons butter unsalted at room temperature
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• spatula

Directions

1. For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth.
2. Pour the mixture into a 9-by-13-inch casserole.
3. Add the bread slices in a single layer.
4. Let the bread soak for 10 minutes, turning once.
5. For the syrup: Peel the orange and remove the white pith. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place in a small saucepan.
6. Add the sugar, water, orange liqueur or orange juice, if using, star anise, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes.
7. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
8. Remove the star anise pods and cinnamon stick and discard.
9. Preheat a griddle or large nonstick skillet over medium-low heat and add the butter. Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain. Cook until golden, about 3 minutes each side.
10. Place on 4 serving plates and drizzle with the orange syrup and orange segments. In a small bowl, toss the blueberries and mint together and spoon on top of the French toast. Dust with powdered sugar and serve.