Prepare Custard: combine the milk, orange zest, mascarpone cheese, eggs, brown sugar, vanilla bean paste and salt in the base of a pitcher. Blend on low until smooth. Pour custard into a shallow bowl to soak baguette slices.

Alternatively: if you have an immersion blender you use add ingredient to a large mixing bowl and use immersion blender to blend until smooth.

Slice baguette on the diagonal into one inch slices. Add 2 to 3 slices to the custard mixture. Soak about 3 minutes each side.

Preheat a large 12-inch cast iron skillet or non-stick griddle on medium heat. Add a couple tablespoons of clarified butter or ghee to the skillet. Preheat oven to 250 degrees Fahrenheit (this is to keep French toast slices warm while you cook up the rest)

Fry 3 slices of baguette at a time (depending on size of skillet) for 2-3 minutes on each side, until edges are golden brown and custard is cooked through.

Place cooked baguettes on parchment lined baking sheet and keep warm in oven while frying the remaining slices.

To serve: plate three slices of French toast and garnish with options of fresh berries, a bit of salted butter, dried currants, and a drizzle of maple syrup. Light dusting of powdered sugar also good but these are yum on their own.

**For the baguettes: get the best ones you can find (try Rustic loaf in Upland or La Brea Bakery (found at Whole Foods or Vons); aim for about 18 inches long. Day old bread is perfect. You’ll slice them into 1 inch slices. Slice on diagonal for presentation. 😉