Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: French toast

33 Recipes for Breakfast, Snacks, Dessert, or Whatever

March 27, 2012 by Scott Gile

It’s here!

We’ve been writing for a few weeks about the upcoming release of Breakfast at 8, the Brewster House cookbook, and it is now back from the printers, full of bed and breakfast recipes, and is almost ready to go!

Whether for a special breakfast (some of our guests like to use these recipes for Christmas morning, or other special occasions), or for just a special breakfast on a quiet weekend, there is something for everyone in Breakfast at 8. In addition to loads of selections of sweet and savory main breakfast dishes, there are plenty of fruit starters (many of which make wonderful desserts in the evening, as well), scones and muffins, cookies, and more!

Those who pre-ordered will be receiving their copies as soon as we can get the shipping materials together (we expect to begin shipping by about April 10). New orders will go out as quickly as possible after the pre-orders.

If you haven’t ordered your copy, you can use the convenient shopping cart at right (you’ll be taken to a secure area using Google Wallet to put in payment info), or on our website’s gift shop page.

[ OUR APOLOGIES for any inconvenience, but we are sold out of our cookbook, and the new owners of Brewster House do not have copies for sale]

We hope these recipes will bring you as much enjoyment (and good taste!) as they have for us!

Ruth & Scott
Brewster House Bed & Breakfast

What Would You Put in Our Cookbook?

January 10, 2012 by Scott Gile

Bacon-Zucchini Deep Dish Quiche

We need your help!

Our guests have been telling us for years that Ruth should publish a cookbook. We’ve decided that this is the year we want to do our best to make that happen, and we’re looking for your suggestions on the recipes to include.

 If you’ve had a dish you really enjoyed here, whether a main course, starter, or even our cookies and other afternoon refreshments, or if you’ve seen us posting a comment on our breakfasts here, on Facebook, or Twitter, and would like us to include the recipe, please let us know!

 On our Facebook page we’re asking our followers to vote for the recipes they would like to see included, or to suggest others that we didn’t mention. If you’re on Facebook, feel free to vote. Otherwise, please leave your votes in the comments below. We can’t promise to include every recipe that is mentioned, and we do have some that may be new to our guests, but we’ll be sure to see which are the most requested and try to get them into the book.

 We are hoping to have it available for purchase (both at the B&B and online) by late spring.

 Thanks for helping us make this cookbook something you’ll really enjoy!

  Scott & Ruth

Recipe: Bananas Foster French Toast

July 5, 2010 by Scott Gile

Ruth is always looking for new recipes and making changes (adjustments?) to existing recipes. A while back she was on a croissant French toast track – trying a variety of croissant French toasts, similar to our tried-and-true Strawberry Croissant French Toast, and she came across her current favorite (repeat guests will know that Ruth’s favorites come and go, but they’re always wonderful!).

These are also a favorite with the guests, so give them a try, and let us know how you like them!

Bananas Foster French Toast

4 Servings (can be doubled/tripled, easily)

2 large eggs
1/2 C whole milk (can use 1/2 & 1/2)
1/4 t (or more, to taste) cinnamon (we like a lot!)
1 t vanilla extract

4 large croissants, cut in half

3 T unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup
1 T dark rum (or 1/2 t rum extract)
1/4 t cinnamon
1/4 C chopped pecans
1 1/2 C bananas, cut into 1/2 inch thick slices

Batter:
In a shallow dish, whisk together eggs, milk, cinnamon and vanilla.

In a large skillet or griddle, melt some butter over medium-high heat. Dip
croissant halves in egg mixture to coat both sides. Using a fork, lift
croissant from custard and let excess drip off a little. Place croissant
halves in hot skillet/griddle. Cook 2-3 min. per side or until lightly
browned. (you can keep them warm in 350 deg. oven, but they will deflate a
little if left too long)

Meanwhile, in a large saute pan over medium heat, stir together butter, brown sugar, maple syrup, dark rum, cinnamon and pecans. Stir occasionally and when mixture is syrupy, toss in fruit just till heated through, about a minute or so. Spoon over French toast and garnish with powdered sugar and a few pieces of banana and dollop of whipped cream.

Southern Recipe from a Maine B&B: Pecan Praline French Toast

July 10, 2009 by Scott Gile

Brewster House B&B Pecan Praline French Toast
One of our favorite French toast recipes is based on one we received from a family friend in California. She sent us Paula Deen’s Baked French Toast Casserole with Maple Syrup.

As some of our friends well know, we lived for a number of years in the Southern USA (Mississippi, North Carolina and Virginia), and love a lot of the Southern dishes. One thing we find, though, is that they are sometimes a bit rich for us. Consequently we’ve taken some of our favorites and altered them a little to be just a bit lighter (they are still very substantial – just ask our guests!). That’s what we did with this recipe.

Brewster House Bed and Breakfast Pecan Praline French ToastIn fact, we had been serving our version as Brewster House Pecan Praline French Toast for some time before Ruth came across a video of Paula Deen making her French toast recipe. Based on the recipe we had from our friend, we had been laying the slices of bread down in the pan in layers, which made a great French toast in its own right. When Ruth saw the video, she realized that the way Paula Deen makes it, the slices stand up in the pan, wicking the custard up into themselves, and they look amazing! We tried it with our version, and wow! The taste was wonderful and the presentation was really impressive (as you can see from the photo!).

Here’s the recipe for Brewster House Pecan Praline French Toast:

1 loaf French bread (13-16 ounces) (you may also use challah bread instead for a slightly different texture)
8 large eggs
2 cups half-and-half
1/2 cup milk
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Dash salt
Praline Topping (recipe follows)
Maple syrup (we use 100% pure Maine maple syrup)

  1. Slice bread into 20 slices, 1-inch each. Arrange slices upright, in a generously buttered 9 x 13-inch flat baking dish in two rows, overlapping the slices.
  2. In a large bowl, combine the eggs, half-and-half, milk, vanilla, cinnamon and salt, and whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
  3. Cover and refrigerate overnight.
  4. The next day, preheat oven to 350 degrees F
  5. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
  6. Serve with maple syrup.

Praline Topping

1/4 pound (1 stick) butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Bon appetit!

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