An Interesting B&B Cookbook
Doreen Swanson, Innkeeper, at The Black Bear Inn
wrote us:
Susan -
I can’t even remember how I found you!
But since you don’t require a large order, your company worked for me.
I had guests always asking for recipes,
and I was making copies to give out, but I thought a cookbook would be too small to print, I use a lot of recipes over & over, but guests would tell me that if I had a cookbook they would buy it, and buy them they do!!
With the help of you, Susan, and your web site, which is very user friendly, I did it!
I am on my 3rd order of 75 cookbooks
A Special Recipe from The Black Bear Inn Cookbook Nut Crusted French Toast
Because of this dish is why our cookbook came to be---
It has become our signature dish at the Black Bear Inn!
My sister told me about an article in a Oprah magazine
a couple of years ago with breakfast & brunch recipes.
This is one I tried and liked a lot!
We serve it every Sunday morning & sometimes during the week.
1 loaf french bread sliced in about 3/4" slices
6 eggs
3/4 cups whole milk
1 t. vanilla
1 t. cinnamon
Crust Topping: I always keep this on hand!
3/4 cups brown sugar
3/4 cups coarsely ground almonds
3/4 cups plain bread crumbs
Mix together & store in a tightly covered bowl. In a large bowl or electric mixer;
combine eggs, vanilla & cinnamon; set aside. Place some crumb mixture
on dinner plate. Dip a slice of bread in egg mixture & allow excess to drip off.
Lay bread on nut mixture, then flip to coat both sides.
Fry on griddle over med-high heat with LOTS of butter,
until golden brown on both sides, being careful not to let the nuts burn!
Serve with syrup & a dusting of powdered sugar.
ENJOY!
Makes about 9 servings
If you would like to order a copy of Doreen's cookbook please contact her at:
innkeeper@arnoldblackbear.com
