Slice the sour dough baguette into 1 inch slices, cutting at a 45 degree angle, so they have an elongated shape. Combine the eggs, ice cream, nutmeg, cinnamon, vanilla and orange juice in a large bowl. Mix until a smooth batter forms.
Dip each bread slice into the batter, evenly coating each side. Cook in a lightly buttered skillet or on a griddle set to medium heat, until golden brown. Arrange 3 slices per plate, slightly overlapping. Garnish with fresh fruit and serve with pure maple syrup.