In a mixing bowl, whisk the milk, eggs and zest together. Soak the bread in the milk egg mixture. In a sauté pan, melt the butter. When the butter is hot, pan-fry the bread for 2 minutes on each side or until golden brown. Remove from the pan. In a hot sauté pan, sear the fois for 30 seconds on each side. Remove from the pan and sauté the berries in the fat. Add the coulis. Stir in the balsamic vinegar. Season with black pepper. Place the sauce in the center of the plate. Pile the french toast in the center of the sauce. top with the fois gras. Garnish with caramel sauce and powdered sugar.
Yield: 4 servings