Breakfast
Favorites...
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Blueberry Stuffed French Toast
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Cheesecake Crepes
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Belgian Waffles with Raspberry Sauce
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Puffed Apple
Pancakes
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Eggs Picante
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Eggs Florentine
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Broccoli Feta Strata
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Rhubarb Crunch
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Poached Pears
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Triple Berry Bake
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Honey Glazed Peaches
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Fresh Ginger Muffins
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Poppy Seed Almond Muffins
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Blueberry Gingerbread
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Pumpkin Bread
and much, much more.....
all made fresh from scratch each day!
And don't forget the homemade cookies each afternoon to welcome you back
from your days activities!
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Eat in the dining room... |
Blueberry Stuffed French Toast with Blueberry sauce
Thickly sliced bread (we use challah), crusts removed
10 oz. cream cheese (approx)
1 C. blueberries, fresh or frozen
10 eggs
1/3 C. maple syrup
2 C. milk
Spread bread slices in greased 9” x 13” baking dish. Slice the cream
cheese and flatten with fingers, layering evenly on top of bread
slices. Sprinkle blueberries over the cream cheese. Place remaining
bread slices on top of the blueberries. Beat the eggs, add the maple
syrup, and milk. Pour mixture over bread, moistening all slices. Cover
and refrigerate overnight. Bake at 350 degrees covered with foil the
first thirty minutes, uncover and bake until nicely browned, about 30
more minutes. Let cool a few minutes before serving. Sprinkle with
powdered sugar. Serve with blueberry sauce or maple syrup. Makes 12
servings.
Blueberry
Sauce
1 C. water
1 C. sugar
2 Tbsp. cornstarch
2 C. blueberries, fresh or frozen
1 Tbsp. butter
Mix together sugar and cornstarch in a 2 quart saucepan. Add water and
1 C. of the blueberries. Cook over medium heat until thickened. Add
remaining blueberries and butter. Continue cooking until butter melts
and sauce is heated through. |
