Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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• Recipe archive

From the Brierley Hill Country Inn, Lexington

For French toast:

1 1/2 sticks butter
1 1/2 cups packed brown sugar
3 Tbsp. corn syrup
10 (1-inch) slices of Texas toast or French bread
6 eggs
1 1/2 cups half and half
1 tsp. vanilla extract
3 tsp. Triple Sec or orange juice
1/4 tsp. salt

Melt butter, then add brown sugar and corn syrup, stirring until smooth. Pour into a 10-by-15-inch casserole dish, then lay bread slices over mixture. Whisk together remaining ingredients and pour over the bread. Cover and refrigerate overnight.

In the morning, allow casserole to sit at room temperature for 30 minutes. Meanwhile, reheat the peach sauce in a pan. Bake casserole for 30 to 35 minutes at 350 degrees. Flip each portion and serve covered with sauce.

For peach sauce:

2 packages frozen, sliced peaches, thawed
1 cup sugar
1/2 cup peach brandy or peach nectar

Combine all three ingredients and warm over medium heat until sugar dissolves. Cover and refrigerate overnight.

Source: www.bbonline.com