In a small saucepan, combine 1 cup whole milk, 2 tbsp heavy cream and the split vanilla bean with seeds (if using paste, add later). Warm over medium heat until just below simmer (steaming and small bubbles at the edge). Remove from heat and let steep 8–10 minutes to infuse.

Temper and thicken

In a small bowl, whisk together 1 egg yolk, 2 tbsp granulated sugar and 1 tsp cornstarch until smooth and pale. Slowly ladle 2–3 tablespoons of the warm milk mixture into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Cook to coat

Return saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the sauce thickens enough to coat the back of the spoon (about 2–4 minutes). Do not boil. Remove from heat, whisk in 1 tsp unsalted butter and a pinch of salt. If using vanilla paste instead of bean, stir it in now. Strain through a fine mesh sieve into a small bowl to remove the pod and any coagulated bits. Cover surface with plastic wrap to prevent skin and set aside warm.

Battered French Toast (half order)

Prepare batter

In a shallow bowl, whisk together 1 large egg, 3 tbsp whole milk, 1 tbsp heavy cream, 1 tsp granulated sugar, 1 tsp vanilla extract and a pinch of salt until smooth. In a separate small bowl, combine 1 tbsp all-purpose flour and 1 tsp cornstarch. Whisk the dry mix into the egg mixture, then gently fold in 3 tbsp cold club soda to make a light, slightly thick batter—avoid overmixing to keep it airy.

Heat oil

Pour about 1 cup vegetable oil into a wide skillet to a depth of ~1/4 inch. Heat over medium heat until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns gently within 10–15 seconds.

Batter and fry

Briefly dunk each slice of bread into the batter, coating both sides but allowing excess to drip back into the bowl. Carefully place the battered bread into the hot oil (do not overcrowd; fry in 1–2 batches). Fry 1–2 minutes per side until golden brown and crisp. If oil temperature drops and the toast soaks oil, raise heat slightly. Use tongs to flip and transfer cooked toast to a wire rack set over a sheet pan or paper towels to drain. Finish with 1 tsp unsalted butter brushed on top while hot (optional) for extra sheen.

Mixed Berries & Garnish

While the toast is frying, place the quartered strawberries, blueberries and raspberries in a small bowl and toss gently. If desired, macerate with 1/2 tsp granulated sugar for 5–10 minutes to draw juices (optional for sweeter berries). Keep berries chilled until plating.

To plate: stack or overlap the two fried battered French toast slices on a serving plate. Spoon warm house vanilla bean sauce generously over or alongside the toast. Arrange mixed berries on top and to the side. Dust the berries and toast lightly with 1 tbsp powdered sugar through a fine sieve. Garnish with fresh mint leaves if using. Serve immediately.