Caribbean Pain Perdu (Oceania)

3 cups sugar

1 tablespoon vinegar

1 cup heavy cream

1 whole vanilla bean

Pinch of cinnamon

Pinch of white pepper

Pinch of allspice

2 tablespoons minced ginger

1 tablespoon lemon zest

Juice of 2 lemons

1 pound butter, room temperature

1 cup orange juice

½ cup heavy cream

2 eggs, whisked

½ tablespoon Chinese five-spice powder

½ teaspoon ground ginger

1 loaf brioche bread, cut into 1½-inch-thick slices and dried on a wire rack overnight

5 tablespoons clarified butter

1½ cups West Indian Spiced Caramel Syrup

½ cup crushed macadamia nuts

Fresh tropical fruit (such as mango, pineapple or banana),

for garnish Confectioners’ sugar, for dusting

In a large, heavy pan over medium heat, cook the sugar until caramelized to a dark amber color, about 15 minutes. Break the caramel with the vinegar. Whisk in the heavy cream and blend. Add the vanilla bean, cinnamon, pepper, allspice, ginger, lemon zest and juice and bring the sauce to a boil. Cook, stirring constantly, until the sugar crystallizes. Whisk in the butter.

Pour through a fine mesh strainer into a bowl and keep warm until needed.

In a large bowl, whip together the orange juice, cream, eggs, five-spice powder and ginger. Whisk until well blended and frothy. Pour into a 9-by-13-inch pan. Lay the bread on top of the egg mixture for 1 minute. Turn the bread and let stand for 5 minutes.

In a large heavy skillet over medium-high heat, melt half of the butter. Place half of the bread in the skillet and cook for 2 to 3 minutes on each side, until golden brown. Remove and set aside to keep warm. Heat the second half of the butter and cook the second batch of bread. Serve the toast hot with caramel syrup, macadamia nuts, and fresh tropical fruit. Dust with confectioners’ sugar and enjoy a little taste of the French Caribbean.