Breakfast Room in Cushman-Colson House
Are you hungry, baby boomer travelers? Today I’m sharing another mouth-watering dish. Cornelia Holbrook, owner of Sweetwater Branch Inn in Gainesville, Florida, makes a delicious french toast casserole. I enjoyed tasting it, along with many other items, at the comprehensive breakfast served each morning at Cushman-Colson House, one of the renovated Victorian homes on the property. And, we’re in luck. Cornelia has given me the recipe.
Sweetwater Branch Inn’s
Decadent French Toast Casserole
In a Sauce pan combine the following items:
1 Stick of Butter
1 cup Brown Sugar
2 Tsp. of Karo Syrup
Remove from the heat and pour mixture into a 9×12 greased
(with butter not “pam”) pyrex dish.
Layer French or Cuban Bread Slices (approx. an inch thick) over the mixture.
Mix 6 eggs and 2 cups of milk together and pour over the bread. Top with sprinkled cinnamon.
Allow to soak over night.
Bake at 350 degrees for 45 minutes to an hour!!
(not convection bake)
Feel free to add your own special touches such as seassonal fruits or nuts…Enjoy!!!
{ 2 comments }
I just made a recipe that is almost exactly the same as this last weekend, except it called for half and half instead of milk. It was heavenly. I sprinkled it with powdered sugar before serving and served it with some organic apple maple chicken breakfast sausage. It was such a filling breakfast, I could barely walk afterwards!
I just made a recipe that is almost exactly the same as this last weekend, except it called for half and half instead of milk. It was heavenly. I sprinkled it with powdered sugar before serving and served it with some organic apple maple chicken breakfast sausage. It was such a filling breakfast, I could barely walk afterwards!
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