Bed and Breakfast Recipes

Overnight Cinnamon French Toast - that's what won me over when I stayed in my first Bed and Breakfast in Cape Cod in 1982.  It was my sister and I, freshly out of college and my grandmother treated us to a "Sisters Weekend" and convinced us that a "Bed and Breakfast" would be an experience.  We wondered how much fun it could be if we couldn't watch Knots Landing.  We had the whole place to ourselves, as it was off-season.  We explored all day and read and chatted with the Innkeepers and slept in.  With our hosts help, we learned so much about the area and were quickly versed in what places we needed to visit, restaurants we would try and how to get around.  We slept so well the fist night!  We awoke to the wonderful smells of breakfast being prepared by our wonderful host and hostess and new friends.  I'll never forget those smells and the warmth and ease of the Inn.  This recipe was just part of the morning fare.  This is the recipe she gave me.

Kim – We enjoyed having you and Kristen at our Inn.  Hope you had a safe drive
home.  Here’s the French Toast recipe.

12 slices of cinnamon or cinnamon raisin bread
1 pint (16 oz) half & half or light cream
2 large eggs
6 Tablespoons butter or margarine, melted
2 Tablespoons brown sugar, packed
2 teaspoons vanilla
¼ teaspoon cinnamon

Preheat oven to 350
Lightly grease 13x 9 baking pan
Arrange the bread in two layers in baking pan
In a large bowl whisk half&half, eggs, butter, brown sugar, vanilla, cinnamon
Pour over the bread slices pressing down until some liquid is absorbed and bread
doesn’t float
Cover and refrigerated (I put in fridge the night before)
Bake 45 minutes or until center reaches 160 degrees, surface is golden and
slightly crunchy
Serve hot with syrup

(For a bit larger crowd, I add another layer of bread and 1/3 more ingredients to fill the larger
foil baking pan)