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 ChurchillDowns.com.
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
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