For some years (when I was much younger), I wanted to have a B&B. I was thinking a neat old (restored) house, cottage garden, kitchen herb garden, countryside setting overall. Then I stayed at B&Bs while traveling out of state to hike sections of the AT. I had the opportunity to have some long conversations with inn owners & I was fairly quickly disabused of the (somewhat romantic) notion of owning/running a B&B. The reality & practicalities were things I didn’t know & hadn’t thought about.
I was finding places to stay on ‘bbonline’ & they have a recipe section. The B&B folks post their favorite recipes. Breakfast casseroles are a favorite - make the night before & pop in the oven for your guests in the morning.
A totally decadent breakfast casserole (I have made it several times) is “Overnight French Toast” from the Long Hill B&B in Winchester VA. They are no longer on bbonline so neither is the recipe & I couldn’t find any other current recipe similar enough to post a link, so here is the recipe I have in my recipe book:
Overnight French Toast
Servings: 6
Ingredients
1 cup light brown sugar
½ cup butter
2 Tbsp. light corn syrup (I think maple syrup would work - don’t like corn syrup)
2 Granny Smith apples
½ cup pecans or walnuts
Loaf of French or Italian bread
5 eggs
1½ cups milk
1½ tsps vanilla
Steps
Quarter, core, peel and slice apples into one quarter inch thick wedges.
Cut bread into 3/4-inch angled slices.
Combine sugar, butter and syrup in a heavy saucepan; heat until syrupy. Pour into greased 9x13 in baking dish.
Layer sliced apples on syrup and baking dish; sprinkle nuts over the layer of apples; fit bread slices tightly over the apples and nuts.
Blend eggs, milk and vanilla and pour over all.
Cover dish and refrigerate overnight.
Bake at 350° for about 40 minutes or until lightly browned on top and done.
This is SO good - like having dessert for breakfast. Obviously not low carb & I don’t make it for myself- it’s a special treat reserved for company.
That recipe is a keeper-——thx for sharing.