10 slices baguette (cut on an extreme bias to yield 4-5” slices)
10 T orange marmalade
1 whole egg
4 egg yolks
3 T sugar
1½ C heavy cream
1½ C milk
2 T cinnamon sugar
Butter one side of each slice of bread and put a tablespoon and a half dollop on each. Lay the slices in a well-buttered casserole alternating the position between point-up and laying flat. Snuggle them up close to each other so that there’s only a small tip of the bread exposed. Mix the bourbon over the raisins and let steep. Later you’ll add the chocolate chips and pecans but do that at the last moment before adding to the casserole. Whisk together the eggs, sugar and cream and milk. Mix in the raisin, chocolate chips and pecans and pour over the bread. Reserve a little of the batter to paint the tops of any bread peeking through. Let this stand for at least 10 minutes before sprinkling with cinnamon sugar. Bake at 350 for about 45 minutes. This should be served warm but not hot. To gild the lily, serve with coffee ice cream or crème anglaise.
