Pancakes, Waffles, French Toast
Blueberry French Toast Cobbler
Crumb-Topped Baked French Toast
Pleasant Country Holiday Morning French Toast
1 cup brown sugar 1 loaf French bread cut in 1" slices
1/2 cup butter, melted 6 large eggs
3 tsp. cinnamon 1½ cups milk
1 tsp. vanilla ½ cup dried cranberries or raisins
3 tart apples, such as Granny Smith, peeled, cored & sliced
Combine brown sugar, butter and 1 tsp. cinnamon. Mix and pour into 9 x 13 pan.
Place apple slices and cranberries or raisins on top of brown sugar mixture.
Arrange 12 slices of French bread over apples and cranberries/raisins.
Beat eggs, milk, vanilla and remaining 2 tsp. cinnamon. Pour egg mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.
Bake, covered with aluminum foil, in a preheated 375 degree oven for 40 minutes. Uncover and bake 5 minutes longer. Remove from oven, let stand 5 minutes before serving. Serve warm.
Makes 12 servings. Enjoy! -- Mary Lou and Eugene Mann, Innkeepers
Pleasant Country Bed & Breakfast, Malcom, IA
Pleasant Country Crumb-Topped Baked French Toast
2 eggs, well beaten
1/2 cup milk
1/2 tsp. salt
1/2 tsp. vanilla
6 slices "Texas Toast" or other thick-sliced bread
1 cup corn flake crumbs
1/4 cup butter, melted
Cinnamon Syrup
1-1/3 cups sugar
1/3 up water
2/3 cup white corn syrup
1 tsp. ground cinnamon
1 can (5 oz.) evaporated milk
1/2 tsp. almond flavoring
1/2 tsp. burnt sugar flavoring, optional
1 tbs. butter
Combine eggs, milk, salt and vanilla; mix well. Dip bread slices into egg mixture; coat both sides with crumbs. Place on well-greased cookie sheet. Drizzle melted butter over crumb-coated bread. Bake at 450 degrees for 10 minutes.
To make syrup, combine sugar, water, corn syrup and cinnamon in saucepan. Bring to boil; cook 2 minutes. Remove from heat; add milk, flavoring(s) and butter. Serve syrup warm with toast.
Yield: 4 servings. Enjoy! -- Mary Lou and Eugene Mann, Innkeepers
Pleasant Country Bed & Breakfast, Malcom, IA
("Serve with Canadian bacon, bacon, or sausage, as desired.")
Westergaard Farms B & B Overnight Apple French Toast
1 cup brown sugar
1/2 cup margarine
2 tbs. light corn syrup
2 large tart apples, peeled & sliced 1/4" thick
3 eggs
1 cup milk
1 tsp. vanilla extract
9 slices of French bread
Syrup: 1 cup applesauce
1 jar (10 oz.) apple jelly
1/2 tsp. cinnamon
1/8 tsp. ground cloves
In small saucepan, cook brown sugar, butter & syrup until thick (5-7 minutes). Pour into ungreased 9 x 13 x 2 baking pan; arrange apples on top.
In mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for one minute; place over apples. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35 - 40 minutes.
Combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve over French toast.
Serves: 9 Enjoy! -- Ellen and Dale Jackson
Westergaard Farms Scandinavian B&B, Whiting, IA
( "Easy 'night-before' preparation, yet 'Just-Baked' presentation!")
Old Brick B&B Blueberry French Toast Cobbler
Combine: 4 eggs
1/2 cup milk
1 tsp. vanilla
1/4 tsp. baking powder
Beat above ingredients together and pour into a 9 x 13 baking dish. Add 10 slices of day-old French bread (1" thick), turning once to coat. Cover and chill for 8 hours or overnight.
Combine and evenly distribute in a greased 9 x 13 baking dish:
4-1/2 cups unsweetened blueberries
1/2 cup sugar
2 Tbs. butter or margarine, melted
2 tsp. cornstarch
1 tsp. cinnamon
Cover and chill 8 hours or overnight. Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread 1 Tbs. softened butter or margarine on bread slices. Bake, uncovered, at 400 degrees for 30-35 minutes, or until toast is golden brown and blueberries are bubbly. When a serving is placed on a plate, carefully turn blueberry-side up!
Yield: 6 - 8 servings. Enjoy!! -- Caroline Lehman, retired Innkeeper
Old Brick B&B, New London, IA
( "With this dish, I served juice, bacon or sausage, and seasonal fresh fruit.")
(Thank you, Caroline, for sharing this recipe. We hope you're enjoying your retirement!)
On-Line Cookbook--Table of Contents
Home Page/ Iowa B&B Map/ Iowa Inns by City/ Iowa B&B's by Name/ Welcome Page
B&B Cookbook / Gift Certificates / 2003 Conferences/ Join IBBG/ Guild Committee
This page was last revised on March 1, 2003.