Guests of our Williamsburg Bed and Breakfast Rave About Our Breakfast Recipes

Williamsburg Bed and Breakfast > Breakfast > Recipes

We are pleased to announce that our Williamsburg Bed and Breakfast featured prominently in the 2011 Virginia Bed and Breakfast Cookbook. In fact, four of Sandi's mouthwatering recipes are included. We are the lone representative from Williamsburg in the cookbook. The cookbook is a delicious recipe collection and makes for the perfect gift. Sprinkled among the recipes are B & B Travel Information, Map, and other information. The cookbook is on display in our Breakfast room and is available for purchase at $22.95 plus tax.

Apple Breakfast Lasagna

1-cup sour cream
1/3 cup packed brown sugar
2 Pkgs. (9 oz each) frozen French toast (12 slices)
½ pound sliced boiled ham
2 cups (8 oz) 3-cheese gourmet (divided)
1 can (20 oz) apple pie filling
1-cup granola with raisins

In small bowl, blend sour cream and brown sugar – chill. Place 6 French toast slices in bottom of greased 13X9 baking pan. Layer ham, 1 ½ cups cheese and remaining 6 slices of French toast. Spread apple pie filling over top. Sprinkle with granola. Bake at 350 for 25 min. Top with remaining ½ cup cheese and bake 5 minute or until cheese is melted. Serve with sour cream mixture. Serves 6.

Praline Topped Oven French Toast

One 12oz. loaf of French Bread – cut 1 inch slices
8 eggs
1½ cup half and half
½ tsp Nutmeg
½ tsp cinnamon
2 tsp Vanilla
1½ cup milk

Topping
1/2 cup softened butter
3 tablespoons dark corn syrup
1½ cup brown sugar
1 cup pecans chopped

Butter deep 10 x 15” pan – fill with bread slices (lay slices flat). Set aside. Beat together eggs, milk, half and half, vanilla, nutmeg and cinnamon. Pour over bread, refrigerate over night. Next morning make topping and spread over bread. Bake 350 degrees for 50 minutes. Let stand for 5 minutes. Sprinkle with powdered sugar.
Enjoy! Serves 8 - 10.

Oven Baked Dutch Apple Pancake

For the Apple Filling:

2 tablespoons unsalted butter
3-4 large Granny Smith or other firm, tart apples sliced
6 tablespoons granulated sugar
1 Teaspoon ground cinnamon
¼ cup dried cranberries (optional)
½ cup English walnuts (optional)

For the Pancake:

3 eggs
½ cup all-purpose flour
½ cup milk
1 tablespoon sour cream
¼ teaspoon salt
1 teaspoon grated lemon zest

Sprinkle with confectioners’ sugar

Preheat an oven to 400

To make the apple filling, in a 10-inch ovenproof frying pan over medium-high heat, melt the butter. Add the apples, sugar and cinnamon and sauté”, stirring constantly, until the apples begin to soften and brown lightly, 3-5 minutes. Remove from the heat.

To make the pancake, in a bowl, using an electric mixer set on medium speed, beat the eggs, until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and beat just until a smooth batter forms.

Immediately pour the batter over the apples in the hot pan and place in the oven. Bake until nicely puffed and golden brown, about 25 minutes.

Cut directly from the pan, cut in half or into wedges. Lightly dust confectioner’s sugar over the top. Serves 4-5.

Baked Eggs

Grease 8” by 11” dish
Spread 2 cups graded cheddar cheese on bottom of dish
Spread 2 tablespoons butter (cut into small squares) on cheese

Mix -1/2 cup of Half and Half, 1/4 cup of milk
2 teaspoons Dijon mustard
Sprinkle salt and pepper

Crack 13 eggs

Pour half of mixture (above) on cheese
Beat eggs and pour on top of cheese
Pour remaining half of mixture on eggs

Bake at 325 degrees for 40 minutes

Serves 8 people (For 4 people cut everything in half except use 7 eggs)