Source: Chef Tom Miller, Kincaid’s
Batter
8 eggs
2 cups whole milk or cream
1/3 cup granulated sugar
1 cup Triple Sec
2 teaspoons ground cinnamon
1 teaspoon salt
8 pieces sourdough bread, thickly sliced
Fruit
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 pound sliced peaches, fresh or frozen
2 tablespoons melted butter, clarified
Blend together batter ingredients. Pre-slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.
Preheat oven to 350 degrees F. Coat bottom of a nonstick pan with melted butter. Place bread in batter mixture and let soak 2 to 3 minutes.
Cook toast over medium heat until golden brown on both sides. Transfer to an ovenproof plate and place in 350 degree F oven to bake for an additional 15 minutes. Top with warm peaches and assorted berries.