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Recipes from Lake Martin Area Bed and Breakfasts

breakfast being set at table

One of the great perks of staying at a Lake Martin area Bed and Breakfast is of course, the breakfast itself!  While we welcome you to come and experience Mistletoe Bough Bed and Breakfast and Paradise Bed and Breakfast on Lake Martin for yourself, we were able to talk the owners into sharing a couple of their favorite recipes with us so you can also enjoy them once you go back home as well.

Mistletoe Bough Bed and Breakfast’s Diner Style French Toast

french toast

Mistletoe Bough Bed and Breakfast is a Queen Anne mansion built in 1895 that is located in Alexander City, Alabama.  If you love historical homes, you will love staying here!  You will also really love the owner Jennifer’s Homemade Diner Style French Toast!

Ingredients:

8 (3/4-inch- to 1/2-inch-thick) slices challah or brioche bread

6 large eggs

4 large egg yolks

1/2 cup heavy cream or half-and-half

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

3 tablespoons unsalted butter, divided

2 teaspoons canola or peanut oil, divided

Butter and maple syrup, for serving

Equipment:

Rimmed baking sheet

Parchment paper

Casserole or baking dish

Wire whisk

Large nonstick skillet or frying pan

Wire rack

2 slotted spatulas

Instructions:

Dry out the bread: Arrange a rack in the middle of the oven and heat to 285°F. Line a rimmed baking sheet with parchment paper. Place a wire rack on top. Arrange the bread on the rack in a single layer and bake for 12 to 15 minutes. This will not toast or brown the bread, but it will dry out the tops and bottoms. Remove the baking sheet from the oven.

Reduce the oven temperature:Reduce the oven temperature to 200°F (if your oven goes to 185°F, that’s even better). Transfer the bread to a platter and reserve the baking sheet and rack.

Prepare the egg batter: In a 9×13-inch or 10×15-inch casserole dish or glass baking dish, whisk the eggs, egg yolks, cream or half-and-half, vanilla, cinnamon, and salt until frothy and completely combined.

Soak half the bread: Place 4 slices of bread into the egg mixture. Let sit without turning for 2 1/2 to 3 minutes for challah or 2 minutes for brioche. Use a slotted spatula to flip the bread over. Let the second side sit in the egg mixture for the same amount of time. (The objective is to have the bread keep its shape but get soaked through.) While the bread is soaking, prepare the pan.

Prepare the pan: Place 1 1/2 tablespoons of the butter and 1 teaspoon of the oil in a 14- to 16-inch nonstick frying pan or skillet. Heat over medium-low heat. When the butter is melted (past the foaming point), tilt to coat the pan.

Cook the French toast: Working with 1 slice at a time, lift the soaked bread out of the egg mixture with the slotted spatula, allow any excess to drip off for about 5 seconds, and place in the hot pan. Cook until golden-brown on the bottom, 1 1/2 to 2 minutes for a 3/4-inch-thick slice, or 1 to 1 1/2 minutes for a 1 1/2-inch-thick slice. Flip the bread over and cook until the second side is golden-brown, 1 1/2 to 2 minutes more. Reduce the heat as necessary if the bread is getting too dark too fast.

Soak the rest of the bread:While the first 4 slices are cooking, soak the remaining 4 bread slices in the egg batter.

Finish the first batch: Transfer the French toast to the reserved rack and baking sheet. Place the sheet in the oven to keep warm.

Refresh the pan: Wipe the pan clean with paper towels. Return the pan to medium-low heat. Add the remaining 1 1/2 tablespoons butter and remaining 1 teaspoon of oil and heat until the butter is fully melted.

Cook the remaining bread: Cook the remaining soaked bread slices. Serve immediately with butter and maple syrup.

Paradise Bed and Breakfast at Lake Martin’s Breakfast Boat

breakfast boats

Paradise Bed and Breakfast on Lake Martin is a beautiful home located on the shores of Lake Martin in Dadeville, Alabama.  If you love living the lake life, you will enjoy your stay here.  You will also enjoy the owner Kathy’s Homemade Breakfast Boats!

Ingredients:

1 Baguette or loaf of French Bread

4 eggs

1/3 c. milk

1/2 c. shredded cheese

1 c cubed ham or chopped bacon

1/2 c. cut up red pepper or mushrooms (if desired)

Rosemary (if desired)

Salt and pepper to taste

Instructions:

Preheat oven to 350. Line a baking sheet with foil and spray.

Use a knife to cut a rectangle into the bread (leaving the ends solid) and partially hollow it out. Be careful not to tear any holes in the sides or bottom.

Lay the ham or bacon in the hollowed area. Then the veggies, if using.

Beat the eggs and milk until smooth. Add salt and pepper. Slowly and gently pour into the hollowed bread. It will soak in, so go over the area twice.

Sprinkle cheese and rosemary on top. Cover with foil, tucking it in around the bread.

Bake 20-25 minutes. Bring to the table on a serving platter and cut into 4 wedges.

We hope you enjoy making these tastes of the Lake Martin area!  Hopefully we will see you here soon at one of the Lake Martin area’s Bed and Breakfasts to experience even more culinary delights!

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