Figgy French Toast
10m prep 6m cook 16m ready
A twist on classic French toast using sourdough bread with orange, pecan, and fig. Soaked in a cinnamon-egg mixture and pan-fried until golden. Serve with maple syrup and fresh berries.
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.9 mg
- Iron: 0.45 mg
- Magnesium: 8.69 mg
- Phosphorus: 64.2 mg
- Potassium: 83.6 mg
- Zinc: 0.42 mg
Let's Cook
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Step 1.
In a shallow baking dish or bowl, combine 2 eggs, ⅔ cup milk, ¼ to ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt. Whisk until smooth and well blended.
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Step 2.
Heat a large skillet or griddle over medium-high heat. Lightly coat the surface with 1 teaspoon unsalted butter or oil.
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Step 3.
Place 6 (1-inch-thick) slices of Orange, Pecan, and Fig Sourdough Batard into the egg mixture. Let the slices soak for 1 to 2 minutes per side, allowing them to absorb the liquid.
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Step 4.
Using a large fork, transfer the soaked bread slices to the hot skillet or griddle. Cook for about 1 minute on each side, until nicely browned and slightly crisp on the outside.
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Step 5.
Serve the French toast hot. Optionally, top with additional butter, a splash of maple syrup, or 1 cup fresh berries.
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