Are you hungry, baby boomer travelers? Here’s another mouthwatering breakfast dish from my collection of bed and breakfast recipes. Cornelia Holbrook, owner of Sweetwater Branch Inn in Gainesville, Florida, shared her decadent french toast casserole recipe with me.
You’ll appreciate this delicious start to the day before exploring Paynes Prairie State Preserve or kayaking the Ichetucknee River.
I enjoyed this French toast casserole, along with many other items, at the comprehensive breakfast served each morning at Cushman-Colson House, one of the renovated Victorian homes on the romantic property.
And, we’re in luck. Cornelia has given me permission to publish the recipe here. Sadly, I didn’t take a picture of this delicious breakfast dish. My hunger got in the way!
Sweetwater Branch Inn: 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!!
(do not convection bake)
Feel free to add your own special touches such as seasonal fruits or nuts. Enjoy!
Hungry for more? Try these breakfast recipes that I’ve collected during our boomer travels:
- Hilltop Manor’s Triple Berry Cream
- Carrot Coconut Zucchini Macadamia Nut Bread from Waianuhea Bed and Breakfast
- The Sander’s 25th Anniversary Omelette, The Sanders Bed and Breakfast, Helena, Montana
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