Ingredients Jump to Instructions ↓

  1. 2 loaves par-baked sourdough baguettes

  2. 4 eggs, beaten

  3. Melted butter , for brushing griddle, optional

  4. Orange Bourbon Butter, recipe follows

  5. Spiced Pecans, recipe follows

  6. 8 tablespoons (1 stick) unsalted sweet butter, softened

  7. 1 tablespoon bourbon (recommended: Jack Daniels)

  8. 2 tablespoons orange zest

  9. 1/4 cup sugar

  10. 1/2 teaspoon ground cinnamon

  11. 1/2 teaspoon ground cloves

  12. 1/2 teaspoon ground fennel seed

  13. 1/2 teaspoon ground star anise

  14. 1/2 teaspoon finely ground black pepper

  15. 1/2 cup pecan pieces

  16. 1 egg white, beaten until foamy

Instructions Jump to Ingredients ↑

  1. Preheat a large nonstick griddle or large skillet over high heat.

  2. Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture—it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans . Serve immediately.

  3. Preheat oven to 350 degrees F.

  4. In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.

  5. Yield: 8 servings *


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