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Category: French Toast
Prep Time: Cook Time: Total Time:
For the spiced pecans:
1 3/4 oz sugar
1/2 tsp each ground cinnamon, ground cloves, ground fennel seed, ground star anise and finely ground black pepper
2 3/4 oz pecan pieces
1 egg white, beaten until foamy
For the orange bourbon butter:
4 oz unsalted sweet butter, softened
1/2 fl oz bourbon
2 tbsp orange zest
For the toast:
2 par-baked sourdough baguettes
4 eggs, beaten
Melted butter, for brushing griddle, optional
To serve:
Orange bourbon butter
Spiced pecans
First make the spiced pecans:
Preheat oven to 350 degrees.
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 non-stick baking sheet and bake until the nuts are golden brown, about 20 to 30 minutes. Remove from the oven, allow to cool and then chop into small pieces and set aside.
While the nuts are baking, make the orange bourbon butter:
Cream the butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature until ready to serve with the French toast. Refrigerate any leftovers.
To prepare the toast:
Preheat a large non-stick griddle or large skillet over high heat.
Slice the bread diagonally into thick 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 the 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 and transfer to warm plates. Top each serving with 1 tablespoon orange bourbon butter, sprinkle with 2 tablespoons of spiced pecans and serve immediately.
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SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER AND SPICED PECANS
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Category: French Toast
Prep Time: Cook Time: Total Time:
For the spiced pecans:
1 3/4 oz sugar
1/2 tsp each ground cinnamon, ground cloves, ground fennel seed, ground star anise and finely ground black pepper
2 3/4 oz pecan pieces
1 egg white, beaten until foamy
For the orange bourbon butter:
4 oz unsalted sweet butter, softened
1/2 fl oz bourbon
2 tbsp orange zest
For the toast:
2 par-baked sourdough baguettes
4 eggs, beaten
Melted butter, for brushing griddle, optional
To serve:
Orange bourbon butter
Spiced pecans
First make the spiced pecans:
Preheat oven to 350 degrees.
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 non-stick baking sheet and bake until the nuts are golden brown, about 20 to 30 minutes. Remove from the oven, allow to cool and then chop into small pieces and set aside.
While the nuts are baking, make the orange bourbon butter:
Cream the butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature until ready to serve with the French toast. Refrigerate any leftovers.
To prepare the toast:
Preheat a large non-stick griddle or large skillet over high heat.
Slice the bread diagonally into thick 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 the 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 and transfer to warm plates. Top each serving with 1 tablespoon orange bourbon butter, sprinkle with 2 tablespoons of spiced pecans and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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