Anne Doyle joins Chef David Danielson as he whips up his famous baked French toast for brunch at Churchill Downs. You can enjoy “Stakes and Eggs” every Sunday throughout the Fall Meet. Reservations can be made at

Here is the recipe for Chef Danielson’s baked French Toast:

Baked French Toast with Sorghum

Yield 6 servings

12-ounce loaf soft French bread

8 whole eggs

1 cup whole milk

11/3 cup heavy cream

1/3 cup sorghum

1 teaspoon maple syrup

1/4 teaspoon vanilla extract

1/8 teaspoon ground cloves

18/teaspoon nutmeg

1 tablespoon cinnamon

2 tablespoon powdered sugar

Pre- heat oven 350 degree

Slice French loaf in to one inch slices.

Shingle bread into a 9 inch oven proof pan of cast iron skillet.

In a large mixing bowl crack eggs and whisk in milk, cream and sorghum.

Add in maple syrup, vanilla and dry spices.

Pour egg and cream mixture evenly over bread

Place on middle rack in pre-heated oven

Bake for 45 minute until golden brown and egg mixture has thickened

Sprinkle with powdered sugar and serve warm