Kincaid's French Toast with Peach Compote and Berries

Batter:
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp 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 lb sliced peaches, fresh or frozen
2 Tbl 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.

Heat oven to 350.  Coat bottoom of a non-stick pan with melted butter.  Place bread in batter mixture and let soak 2-3 minutes.

Cook toast over medium heat until golden brown on both sides.  Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes.  Top with warm peaches and assorted berries.