Make the orange vanilla bean glaze: Using the tip of a knife, spit the vanilla bean in half and remove the seeds. Reserve both seeds and pod. In a small saucepan over medium heat, stir together water, orange juice, orange zest, vanilla bean seeds and pod. Bring to a simmer and cook until the mixture is reduced by half and thickened to a glaze. Let cool to room temperature.
Make the whipped cream: In a chilled medium metal mixing bowl, with wire whisk, beat cream, confectioners’ sugar and vanilla extract together until soft peaks form. Refrigerate until ready to use.
Make the French toast stuffing: In a medium mixing bowl, fold mascarpone cheese, blueberries, strawberries and granulated sugar together until blended. Refrigerate until ready to use. Preheat the griddle to 375°F.
Make the custard: In a large bowl, with wire whisk, beat eggs, granulated sugar, cream, orange extract and vanilla extract until blended.
Make the French toast: In a 9-x-13-inch pan, arrange brioche bread in a single layer. Pour the custard over top of bread. Let stand about 20 seconds and turn to the other side for 20 seconds more.
On the preheated griddle, using non-metal tongs or wooden spatula, add 3 tablespoons of butter and move across to coat griddle. Add soaked bread and cook the bread for 3-4 minutes or until golden brown. Add 2 remaining tablespoons of butter to griddle. Turn the bread and continue to cook 3-4 minutes or until golden brown. Remove to a plate and spread half of the stuffing on two slices of the grilled bread. Arrange some of the strawberries and blueberries on top of the stuffing and top with the other slices of the grilled bread. Arrange the rest of the berries on the top of the stuffed French toast. Top with a generous amount of the whipped cream and drizzle with the vanilla bean glaze.
Pro Tip – Before assembling the French toast, macerate the strawberries by sprinkling sliced strawberries with a teaspoon of granulated sugar and toss. Let stand for several minutes to bring out juices.