1. Whisk together the eggs, half and half, maple syrup, orange zest, cinnamon, cardamom, allspice, nutmeg and salt until completely smooth.  Use an immersion blender if needed.  Pour into a shallow container.  (A rectangular pyrex works great to do several at the same time.)
2. Dip the slices of bread into the custard, letting it soak for 2-5 minutes on each side. ( This will depend on the type of bread you use and how quickly it soaks up the custard.)  Transfer to a rack placed over a pan and let excess drip off.
3. Heat a skillet to medium low.  When the pan is fully heated, add 1/2 tablespoon of butter, as it melts place a soaked slice into the pan.  Cooking for about 3 minutes per side, letting it get golden and slightly puffy in the center.  Add more butter as needed.

Berry Compote

1. Bring maple syrup and 1 cup of the berries to a low bowl in a sauce pan.  Let simmer for 2 minutes, mashing the berries a little with the back of a spoon to break down a bit.
2. Mix orange juice with cornstarch and a pinch of salt until perfectly smooth.  Whisk into the maple berry mixture stirring all the while.  Continue stirring until thick and bubbly, 2-3 minutes.  Remove from heat.
3. Stir in the remaining 2 cups of berries.

To Serve: Top the French Toast with berry compote and yogurt cream (see notes).  (More butter and maple syrup is optional of course!)