Down Island French Toast - vanilla bean

Method

• Scrape the seeds from the vanilla bean.
• Add half of the scrapped beans to a mixing bowl with the liquor.
• Add 1/2 teaspoon ground mace, 1/2 teaspoon ground cinnamon, and orange zest, and whisk together.
• Put the foie gras into the marinade and cover with plastic wrap.
• Slosh the marinade around a little and keep refrigerated.
• Add the remaining vanilla bean seeds in a mixing bowl, and add the eggs and half and half.
• Add the remaining mace and cinnamon and beat the mixture together.
• Soak the brioche slices in the egg mixture and allow them to absorb the flavor.
• Soaking time will depend on the freshness of the brioche; the softer it is, the shorter the soaking (sometimes 1 minute is sufficient).
• Keep covered in the refrigerator until ready to complete the dish.
• Preheat the oven to 300 degrees.
• Remove the foie gras from the marinade and cut the slices about 1/4-inch to 1/3-inch thick.
• Reserve on a chilled plate and discard almost all of the marinade.
• Remove the brioche from the egg wash and lay the slices on a plate.
• Heat the clarified butter in a nonstick skillet, add the bread, and cook over medium heat until golden on both sides.
• Transfer to a plate and keep warm in the oven.
• Reheat the caramel sauce and place 2 tablespoons on each of 4 warm serving plates.
• Heat a nonstick skillet or pan and when hot, sear the foie gras slices over high heat for 15 seconds on each side until seared and very dark.
• Place the foie gras on the brioche in layers: a slice of brioche on the bottom, a slice of foie gras, then brioche, another layer of foie gras, and topped with brioche.
• Serve with mixed tropical fruits and orange segments, if desired.