Jocelyn Ruggiero’s go-to meal for easy entertaining in her Madison, Connecticut, home is brunch. “It’s easy to prepare in advance and somehow, the expectations are more casual,” she says. Hosting just a few people gives guests the gift of leisurely time in one another’s company. “I threw a memorable brunch just before Christmas a few years ago as a reunion for my cousins. We hadn’t all been in the same room for many years and wanted plenty of time to talk. That day, my cousin Anne Marie brought a French toast casserole made with cinnamon bread that was a hit. We all sat at my dining room table for hours—eating, laughing, reminiscing, and sharing news of our grown-up lives. My casserole draws on classic Southern flavors and is a tribute to my cousin Marylou who passed away shortly after that day.” Don’t wait for a big occasion—entertain the people you enjoy however you can, whenever you can.

FRENCH TOAST CASSEROLE WITH PEACHES, BACON, AND MAPLE BOURBON PECANS

2 tablespoons butter, divided

6 large eggs

½ cup heavy cream

1 cup milk

¼ cup white sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1 pound French bread, cut into 1-inch cubes

½ cup pecans

¼ cup maple syrup, plus more for serving

1 tablespoon bourbon

2 ½ cups canned sliced peaches packed in juice

1 cup firmly packed light brown sugar

4 slices bacon

The night before grease a 9 × 13-inch baking pan with 1 tablespoon of the butter. In a large bowl whisk the eggs. Add the cream, milk, sugar, vanilla, and cinnamon, and mix well. Add the bread cubes and mix gently. Pour the mixture into the pan. Cover with plastic wrap and refrigerate for at least 8 hours.

When ready to bake preheat the oven to 350 degrees. Heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pecans and stir to coat. Add the maple syrup and bourbon. Cook until most of the liquid is reduced, about 3 minutes. Spread the pecans on a dish to dry. (Do not clean the pan.)

Dip the peach slices in brown sugar, then arrange in a single layer over the bread. Sprinkle the pecans evenly over the top. Bake for 45 minutes or until a knife inserted in the center comes out clean. While the casserole is baking, cook the bacon over low heat in the pan the pecans were toasted in until well browned. Drain on paper towels. Let cool. Crumble the bacon.

Turn the oven to broil. Broil the casserole for about 2 minutes, or until the peaches and pecans are golden. Cut into individual servings. Serve with the bacon crumbles and warm maple syrup.

97814016054_0011_005.jpg Makes 8 to 10 servings