An indulgent special-occasion breakfast.
4 tablespoons unsalted butter for the pan, plus more as neededSet a wire rack on a rimmed baking sheet in the oven and preheat to 250°F. If using fresh bread, arrange slices in a single layer on rack and cook in oven, turning once, until lightly toasted, about 20 minutes.
Meanwhile, in a large mixing bowl, whisk together eggs, sugar, rum, orange zest, vanilla extract, salt, cinnamon, nutmeg, and star anise until thoroughly combined. Add milk and whisk to blend. In a stand mixer fitted with the whisk attachment, or in a medium bowl with either an electric mixer or a whisk, beat crème fraîche until soft peaks form. Set aside.
Heat 2 tablespoons butter in a large nonstick or cast iron skillet over medium heat, swirling skillet, until foaming subsides. Meanwhile, soak 2 to 3 slices of bread in egg bath, turning, until saturated. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer.
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