Sweet Breakfast Recipe Ideas From Our Innkeepers Just In Time For Spring
When spring approaches, it is time to celebrate! When spring fever hits, I know I hang the floral wreath on the door, find the spring decor to carefully arrange throughout the house, and I like to experiment with a new sweet breakfast recipe or two. Recipes that are lighter, brighter, and delicious. Recipes that say spring!
We have two delicious recipes to share with you, just in time for spring. Serve the Cinnamon & Almond Crusted French Toast with a small pitcher of real Wisconsin maple syrup on the side. Did you know that Wisconsin is one of the top producing states for maple syrup in the United States, fourth in fact, and right behind Maine. One of the best times to tap a tree for sap is early spring, so perfect timing to make this delicious recipe. Don't forget the Wisconsin sausage and an assortment of colorful fruit to round out the breakfast plate. And, don't think cobbler is just for dessert, although nothing beats it slightly warmed with a scoop of vanilla bean ice cream. Why not have cobbler as part of your breakfast? This South Carolina Cobbler recipe features peaches and the colors and flavors definitely say spring. Bon Appétit!
From Rochester Inn, Sheboygan Falls:
Cinnamon & Almond Crusted French Toast
(makes 4-6 servings)
Texas toast (1 ½ slices per guest – 3 per couple)
6 large eggs
1 tsp almond extract
¼ C cream
Cinnamon/sugar mixture – approximately 75% sugar / 25% cinnamon
Raw sliced almonds (pre-chopped in food processor)
Real maple syrup
Preheat electric griddle to 325 degrees F. Spray with non-stick spray.
Beat eggs, almond extract, & cream together.Dip Texas Toast first in egg mixture, then cinnamon/sugar mixture, then almonds (pressing almonds into toast as needed).Bake for about 5 minutes per side, or until golden brown.When done, slice in half diagonally & serve each guest 3 triangles with a thin pad of butter between each slice.Serve with small pitcher of maple syrup on the side.
** Note – an excellent gluten-free dish by substituting gluten-free bread for Texas toast!
From Fountain Chateau B&B, Hustler :
South Carolina Cobbler
4 cups sliced peeled fresh or frozen peaches, thawed
1 1/2 cups sugar, divided
1/2 tsp. almond extract
1/2 cup butter, melted
3/4 cup all-purpose flour
2 tsps. baking powder
Pinch of salt
3/4 cup of milk
Preheat oven to 350 degrees.
Gently toss peaches, 1 cup sugar and extract; set aside. Pour butter into a 2 qt. baking dish. In a bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350 for 50-55 mintues.
Looking for a couple more sweet breakfast recipe ideas to add to your spring mornings? You can find more delicious recipes on our recipes page!
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