As promised in last week’s blog post on local apple picking, today is a recipe for our signature breakfast dish for the month of October 2014, Apple French Toast. Each month at The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, we feature a dish related to the season, an ingredient in abundance that month, a holiday during the month or because the dish seems appropriate for the month. Our Apple French Toast meets our parameters on many levels: apples are in peak season during September and October, French Toast is loved by all at breakfast and it’s a relatively easy dish. The great thing about our Apple French Toast recipe is it can be put together the day/night before so all you have to do is get up and put it into the oven and enjoy your time with friends and family. Apples are available all year but during September and October they are fresh off the tree, juicy and crisp. If you don’t live near an orchard or farmer’s market you can pick them up at your local supermarket. To make our apple french toast start by gathering the ingredients:
- 2 French bread baguette (approximately 26-inches long
- 8 eggs, well beaten
- 3 cups whole milk (you can use half and half or heavy cream for a richer custard)
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 4-5 apples (depending on size), peeled and thinly sliced (about 1/4 inch thickness). We used Granny Smith apples because they will retain some of their “crunch” when cooking.
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons nutmeg
- 2 teaspoons butter
- Spiced Maple Syrup
- Preheat oven to 400 degrees (if cooking immediately after preparing); grease a 9x13x2-inch baking dish.
- Cut bread into 3/4 inch slices and tightly arrange in bottom of pan.
- Add a layer of sliced apples on top of the bread.
- Combine the cinnamon and nutmeg
- Sprinkle the apples with half the cinnamon and nutmeg.
- Repeat by adding another layer of bread on top of the apples.
- Add apples on the second layer of bread.
- In a large bowl, add eggs, milk, sugar and vanilla; mix well. Pour the egg mixture over the top.layer of apples.
- With a sturdy spatula press down on the apples to ensure all the bread is able to soak up the custard mixture.
- Sprinkle the remaining cinnamon and nutmeg mixture over the apples then dot with butter..
- Bake covered with aluminium foil for 15 minutes then remove the foil and bake another 20 minutes.. Let stand 10 minutes then slice and serve. Serve with Spiced Maple Syrup.
**Can be prepared the night before; cover and refrigerate. In the morning remove from refrigerator 30 minutes prior to baking as stated in directions above
Spiced Maple Syrup
In medium saucepan combine 1 cup pure maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and a dash of vanilla extract. Stir to combine. Bring to a gentle boil. Serve with French Toast.
Give us a call at 434.846.1388 or go online to make your reservation and request our Apple French Toast breakfast during your October stay. It’s delicious and you’ll love it!
Trying to find a breakfast recipe? All of our recipes are on our website and are listed by category so feel free to check them out and check often as we post a new one each month.
Our ham and egg panini is a twist on scrambled eggs or ham and eggs. This twist has all the flavor of these well know tried and true dishes but it elevates breakfast to a higher level. Pictured above is our ham and egg panini served with a small salad (yes, you CAN have salad for breakfast!)
- Nonstick cooking spray
- 1/4 cup chopped red or green bell pepper
- 1 tablespoons sliced green onion
- 1/4 cup chopped deli ham
- 3 eggs
- black pepper and salt
- 4 slices multi-grain bread
- 2 slices Cheddar or Swiss cheese
1. Spray panini griddle with cooking spray, heat to medium.
2. In small skillet cook bell pepper and green onion about 4 minutes, or until they begin to soften. Stir in ham.
3. In a small bowl lightly beat eggs, add black pepper and salt to taste, pour into skillet with pepper, onion and ham. Cook and stir about 2 minutes or until eggs are almost set.
4. Lightly butter one side of each piece of bread; turn 2 slices of bread over. Top each bread slice with 1 cheese slice and half of egg mixture. Top with remaining bread slice, buttered side up.
5. Grill sandwiches on panini griddle about 4 minutes or until cheese is melted and sandwiches are toasted. Cut sandwiches in half, serve immediately.
Trust me, after you make our ham and egg panini, you will never think of scrambled eggs the same. If you have a panini maker sitting on a shelf somewhere get it out and try one of our panini recipes that you can find on our recipe page on our website. A panini maker is great for adding a twist to sweet or savory dishes, but what most people don’t know is it is something you can use for breakfast!
If you would rather have someone else do the cooking for you, give us a call at 434-846-1388 to book your reservation or book online and enjoy our legendary breakfast each morning. We look forward to seeing you at The Carriage House Inn Bed and Breakfast.
The peaches this summer are fresh and ready for picking at the farms just north of The Carriage House Inn Bed and Breakfast or at the Lynchburg Community Market. If possible we like to use local, fresh fruits and vegetables, when preparing our 4-course legendary breakfasts. We serve our Chilled Peach Soup as our fruit course. During the warmer summer months, having a bowl of our chilled peach soup is very refreshing. The recipe for our chilled peach soup couldn’t be any easier (its only 4 ingredients!), so go to your local farmer’s market or fruit stand by the road, get some peaches and enjoy this refreshing soup–for breakfast, lunch, dinner or dessert.
- 2 peaches, peeled, pitted and sliced
- 1 cup plain vanilla yogurt
- 1 tablespoon honey
- 1/2 cup fresh squeezed orange juice
Place all ingredients into a blender. Blend for approximately 1 minute, or until well combined and smooth. If mixture seems too thick add a bit more orange juice. Chill for at least 1 hour. Garnish with a dollop of whipped cream and a fresh mint leaf or a sprinkling of nutmeg. You can substitute plain yogurt for Greek yogurt to make it a little more healthy.
Peach Smoothie–A bonus recipe:
For a great twist, our chilled peach soup can become a great smoothie. After peeling and removing he pit, slice the peaches into 6-8 pieces and place in the freezer for an hour or more. Using the ingredients and directions above, blend until smooth, pour into a chilled glass and enjoy. This is especially great on those hot summer afternoons. It is also a great way to get fruit into your diet, and who doesn’t love a good smoothie!
Unfortunately, not everyone lives near a farm or farmer’s market. While we have never used frozen peaches for chilled peach soup, I don’t see any reason that wouldn’t work. At the local big box store you can purchase a bag of frozen peaches at a reasonable price. To make the soup thaw the peaches for 20-30 minutes and follow the instructions above. I wouldn’t recommend using canned peaches because of all the sugar that is added in the canning process and any leaching of chemicals from the can..
To aid our customers, we publish our recipes in our blog and then we move them to our bed and breakfast recipe page on our web site. Just click the link and you have access to dozens of recipes that are separated by categories.
This is a great time of year to make our fresh fruit tart because you can buy, grwo or pick lots of fresh fruits. There is no right or wrong way to make this when it comes to choosing fruits. Use what you like or what is fresh then be creative with the design. We have served our fresh fruit tart as a breakfast fruit course, for desert for an evening dinner or we have taken it to a pot-luck dinner engagement. It is versatile and colorful and always gets lots of comments. It is also super easy to make, especially if you cheat like we do and use a refrigerated pie crust. If you are a great baker then make your own crust, but if you don’t have the time to make the crust this is an easy alternative. We hope you enjoy this colorful treat that can be made year round, but is especially good when the fruit is fresh.
- 1 refrigerated pie crust, softened as directed on box
- 2/3 cup vanilla yogurt
- 8 oz. sour cream
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 cup strawberries, halved
- 2 kiwifruit, thinly sliced
- 1/4 cup fresh blueberries
- 2 tablespoons orange marmalade
1. Preheat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using a 9-inch tart pan with removable bottom. Bake 9-11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries, kiwifruit and blueberries on filling.
3. In small microwavable bowl, microwave marmalade uncovered on High 5-10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.
The Carriage House Inn Bed and Breakfast posts one recipe per month on our blog so keep checking to see our latest recipes. Once they are posted we add them to our recipe page on our website so if you are looking for something special we would suggest checking our website where all our recipes are categorized. The recipe page is: www.thecarriagehouseinnbandb.com/ recipes. We currently have over 40 recipes listed, most, like our fresh fruit tart are breakfast recipes but not always. The orange marmalade that is brushed onto the fruit adds a little gloss. You can’t screw this one up and if you are having a party it makes a great dish and is a great conversation piece. Put it on the table whole and slice it in front of your guests!
Visiting Lynchburg? Call The Carriage House Inn Bed and Breakfast to book your room. With back to school, parents weekends, wine festivals and soon the fall leave colors, we will be booking our rooms so don’t miss out and plan early. Call 434.846.1388 NOW to make your reservation or book online.
Try our blueberry panini for breakfast. It is the perfect decant breakfast french toast that combines the sweet blueberries bursting with flavor and a tangy lemon curd spread. The crunchy sourdough bread adds texture to this popular breakfast treat that will have your family or guests wondering how you put these flavor combinations together. This is a great dish for this time of year as blueberries are fresh, but you can also use frozen blueberries if you can’t find fresh ones in grocery store.
- 2 eggs
- 1/2 cup heavy cream
- 1/2 teaspoon ground ginger
- 4 slices Sourdough Bread, about 1/2-inch thick
- lemon curd
- fresh blueberries
Place eggs in shallow dish, lightly whisk. Add cream and ground ginger, whisk to combine.
Spread lemon curd on 4 slices of 1/2-inch thick sourdough bread. Top one slice with blueberries, then add a second bread slice. Press together; dip each side in egg mixture, place in warmed panini maker and cook as directed, or until golden brown. Top with confectioner’s sugar (optional). Serve with candied lemons or a lemon twist as garnish and maple syrup.
- 1/2 pound lemons
- 1 pound sugar
- 1/2 quart water
In a large shallow pan, about 4 inches deep, dissolve sugar into the water. Bring the mixture to a boil. Arrange the fruit on a round rack, tie a piece of string onto the rack so you can submerge in the liquid without getting your hands sticky. Lower the rack into the liquid. Press a round of parchment paper on top of the fruit so it is completely immersed in the syrup. Bring the syrup back up to a simmer. Simmer for 10-15 minutes. remove from heat and let the fruit cool. Leave the fruit in the syrup, covered for 24 hours at room temperature. Lift the rack out of the liquid and allow to drain for 30-60 minutes. Transfer the lemon pieces to paper towels and let dry for 3-5 hours.
A panini maker isn’t just for lunch or dinner. We use ours to create different breakfast sandwiches all the time, just get in the kitchen and get creative, or if you would rather have someone else do the cooking, call The Carriage House Inn Bed and Breakfast at 434-846-1388 and we would be happy to serve you our legendary breakfast each morning of your stay. For more recipes please check our recipe page on our website.
It’s that time of year, the garden was planted this spring and now things are starting to get ripe. If you have ever grown zucchini the question that comes to mind is what do you do with all those zucchinis. After you have given your neighbors several zucchinis and you have made zucchini bread why not try making zucchini pancakes! (If you didn’t plant a garden check with the neighbors, chances are they did and they have zucchinis to give away. As a last resort you can purchase one from the grocery store.) These zucchini pancakes are a great way to get people to eat vegetables, especially for breakfast! The recipe will serve 4 people so if you have a larger group you will need to double the recipe. As a point of reference, we used about 1/3 of the zucchini in the picture below to get the 2 cups of shredded zucchini. Note, the seeds typically will not be shred so they are easy to pick out. The above photo was my test batch and I ended up eating all of them!
- 2 cups finely shredded fresh zucchini
- 4 large eggs, beaten
- 3/4 cup of all purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons extra virgin olive oil or vegetable oil plus more for griddle
- 4 teaspoons baking powder
- 1/4 cup melted butter/margarine (for rub)
- Preheat the griddle to 400-425 degrees F If you are using a heavy duty frying pan, preheat the pan to medium high heat.
- Preheat the oven to 200-250 degrees F
- Wash the zucchini before shredding
- Using a fine shredder shred the zucchini until you have 2 cups (DO NOT PEEL the zucchini and–Do not drain the mixture)
- Beat the eggs in a large bowl then add the shredded zucchini and mix
- Add the flour, sugar, salt, olive oil, cinnamon,vanilla and baking powder and mix ingredients again
- Note, you are NOT adding milk or buttermilk. The fresh zucchini and eggs provide enough liquid
- Because you are using high heat put oil on the griddle or pan, not butter as it will burn.
- Spoon 2-3 tablespoons of batter onto the griddle or pan (this is less than a normal pancake)
- Cook until bubbles on the top of the pancake almost stop (about 1 1/2 minutes) then flip over and cook for another 1-1 1/2 minutes or until golden brown and done.
- Brush each pancake with the melted butter and place in a warm (200-250 degree) oven until the remainder of the batter is used then serve immediately
- Serve with your choice of syrups or jams or eat them plain.
We served zucchini pancakes this past weekend and they were a big hit so we promised the guests that we would post this recipe on the blog this week. If you have a vegetarian in the family this is also a great recipe that the whole family can enjoy. If you have a picky eater, don’t tell them these are zucchini pancakes, just call them pancakes!
We hope you enjoy this unique recipe and if you don’t feel like making them for yourself, you can book a room at The Carriage House Inn Bed and Breakfast and ask that we prepare them for you. We should have zucchinis from our garden for the next several weeks!
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