Oregon Berry Compote
Add all ingredients to saucepan and cook over medium-high heat until liquid has thickened slightly, approx. 8-10 min. Chill until ready to use. To serve, warm slowly, adding a few drops of water to thin, if needed.
Split vanilla pod open and scrape out seeds; add seeds, pod, milk and cream to small saucepan. Bring almost to a simmer over medium heat (do not boil), stirring often and removing from heat when bubbles appear around edges. Steep for 15 min. Remove pod and discard. Meanwhile, add yolks and sugar (and extract if using) to mixing bowl and beat with mixer on high until light and foamy, approx. 3 min. Drizzle in hot milk mixture with mixer on medium. When combined, return custard mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon until heated to 190 degrees, approx. 2 min (will be slightly thickened and coat back of spoon; do not boil). Taste and adjust sweetness. Flavorings can be added at the finish, such as 1 T of Kahlua, Grand Marnier or orange zest, if desired. Serve chilled. Can be made 1 day in advance.
Challah French Toast
Whisk first four ingredients together. Working in 3-4 batches, add 2 T butter to large, non-stick skillet over medium-high heat; dip 3-4 bread slices into milk/egg mixture and add to pan in single layer. Cook and flip until lightly browned on both sides. Transfer to sheet pan and bake at 350 degrees until heated through, 5 min. Serve immediately with Oregon Berry Compote and Crème Anglaise.