ORANGE BEACH, Ala. – It’s a unique twist on  a traditional dish. White chocolate and bacon bread pudding.

But at the Brick and Spoon you’ll find lots of items on the menu with unique twists, many you’ve likely never seen the likes of before.

But even the white chocolate and bacon bread pudding took franchisee and General Manager Eric Beech by surprise.

“I was thinking savory, sweet, you put those things together, I don’t know, but I’ll give it a taste,” he said. “In the South you put bacon on anything.”

It took little convincing after taking a bite.

 “My favorite thing on the menu,” a grinning Beech said. “It’ll change yo’ life. It’ll change yo’ life.”

Brick and Spoon is an aspiring new franchise with the first one open and running in Lafayette, La. Beech’s spot on Canal Road and Gulf Bay Drive in the old Café on Canal location is the first franchise. Beech hopes to open in the middle of next week and will operate from 7 a.m.-3 p.m.

Beech met the two owners, Brian Jewell and Ryan Trahan during a visit by the pair to Orange Beach. Beech was most recently a long-time manager for Tacky Jack’s Orange Beach location.

“Two guys approached me and sounded me out and said he wanted to start up a concept,” Beech said. “Kind of told me a little bit about it and I wanted to buy into it.”

The unique menu is one of the first things that attracted Beech to the concept.

“We’re going to specialize in benedicts,” Beech said. “We’re going to have five different kinds of benedicts. We’re going to have a Korean barbecue benedict, and oyster bed benedict, a vegetable benedict. A classic benedict po’ boy as well.”

The base for the eggs benedict is traditional. What the Brick and Spoon add to it is anything but.

“It’s poached eggs with hollandaise sauce,” Beech said. “Like on the Korean barbecue benedict we’re going to have an English muffin opened up with Korean barbecue beef, topped with poached eggs, homemade Hollandaise sauce and mango salsa. That’s served with pomme frites (French fries) and a seasonal fruit.”

An oyster benedict will have oysters and pecan-smoked bacon in addition to the regular poached eggs and hollandaise sauce.

For the sweet tooth, other than the bread pudding, there will be French toast specialties, among other dishes.

“We’re also going to do a banana Fosters French toast,” he said. “We’re also going to do a stuffed French toast that will be stuffed with mascarpone cheese and cream cheese with a fruit topping of various berries, blueberries and raspberries. Beignets as well.”

Another crepe will be stuffed with crab and sweet peppers. More traditional fare includes pressed paninis and three varieties of burgers. The “Grown Up Grilled Cheese” offering has a fried egg, bacon, smoked gouda and Monterey Jack cheese, tomato and mixed greens.

A unique appetizer Beech expects to be popular is called Devil on the Bayou.

“It’s a deviled egg with a shrimp and tasso puree,” he said. “Tasso is a Cajun-cured ham. We saute the shrimp and tasso and we puree it and we put it in piping bag with the egg yokes and mayonnaise and sriracha aiola. We pipe it back into the deviled egg and we put a fried oyster on top.”

If you like variety in your Bloody Mary, Brick and Spoon offers that as well.

“We’ll have up to 50 ingredients that you can put into it and it comes in a 20-ounce glass,” he said. “You fill it out at the table like a sushi menu.”

Diners can have five vegetables from a list of 18, two meats or cheeses from a list of about eight and the option to add a boiled or seafood stuffed egg to the drink. The basic five-veggie, two-meat libation costs $10, add 20 cents for any veggie more than the five, $1 for any meat or cheese added and adding an egg will cost you $1.50.

Misomas infused with blackberry, blueberry, mango, pineapple and a seasonal fruit will have a grand entrance to your table.

“You pick three out of the five and it comes to the table on a brick,” Beech said. “We’re the Brick and Spoon.”

A technology twist will include using iPods for taking orders and taking names for a waiting list.

“They write nothing down,” Beech said. “They take your order and send it right to the kitchen from the table. When you come in and put your name on the list, they take your phone number and when it’s time for your seating, you get a text message. There are no buzzers or pagers.”

But the wait for the chocolate and bacon bread pudding is worth it, Beech said.

“It’ll change yo’ life,” Beech said for about the fourth time during a 30-minute visit.