For the Bread

Pull the bread from the freezer and partially thaw. Place the bread on the slicer and cut into ¾ inch thick slices.

For the Crème Mixture

Cream the yolks and sugar with whisk until light yellow. Add vanilla. Stir in heavy cream, mix thoroughly. Pour into 1 cup ramekins. Bake in water bath of 350° regular oven for about 45 minutes or until knife comes out clean.

For the Citrus Cranberry Compote

Combine all ingredients in a medium saucepot. Place the pot over medium high heat. Bring the mixture to a boil then reduce the heat and simmer for 8 minutes. Rapidly chill the compote. Place the compote into a storage container with label and date.

For the Nutmeg Chantilly

Using the mixer fit with the whip, whip the crème fraîche to stiff peaks. Add the nutmeg and whip to combine. Place the chantilly into a storage container, label and date.

For the Set Up

Dip three slices of bread into the crème mixture. Griddle sear the French toast in clarified butter. Place the French toast on a sizzle plate and finish in the oven. Place the French toast on a Simon Pearce dinner plate. Sprinkle the toast with sugar in the raw and Brûlée with the torch. Garnish the toast with 2 oz of Cranberry compote and ½ oz of nutmeg chantilly. Drizzle the plate with Vermont maple syrup.