Cut your leftover Kozunak into slices. Aim for a thickness of about 1.5 to 2 cm (a bit thicker than standard bread) so they hold up well during soaking and frying.

In a shallow dish or pie plate (wide enough for dipping the slices), whisk together the eggs, milk, vanilla extract, and orange zest until thoroughly combined.

Place a non-stick frying pan or griddle over medium heat.

Add about half the butter and let it melt until it sizzles gently.

Briefly dip each Kozunak slice into the egg mixture, coating both sides.

Don't let it soak for too long, especially if it's very dry, just enough to moisten the surface.

Immediately place the coated slices into the hot pan.

Fry for about 1-2 minutes per side, or until beautifully golden brown and heated through.

Repeat with remaining slices, adding more butter to the pan as needed.

While the French toast cooks, peel and slice the kiwi and pear.

Arrange the golden Kozunak French toast slices on two plates.

Scatter the kiwi slices, pear slices, and fresh blueberries over the top.

Drizzle the maple syrup generously over the French toast and fruit just before serving. Enjoy!