Some of the best breakfasts you’ll ever find are at bed and breakfasts. Old Kentucky Home Stables and Bed & Breakfast, near Bardstown, was built in the 1850s and sits on a 135-acre working American saddlebred horse farm where numerous world champions have been bred, raised, and trained. Guests enjoy Stuffed French Toast, Sausage Quiche, and pancakes. We hope you enjoy making these tasty recipes in your own home.
Note: Old Kentucky Home Stables and Bed & Breakfast uses exclusively Olde Delaney’s sausage and country hams in their recipes. Olde Delaney’s is located in Bardstown and you can order items by phone.
STUFFED FRENCH TOAST
2 cups half-and-half
12 slices French bread, thinly sliced
1 (8-oz. pkg.) cream cheese, softened
3 Tablespoons sugar
1/4 cup orange juice
3 cups sliced peaches, drained, reserve liquid
Combine lightly beaten eggs with half-and-half and set aside. Place 6 slices French bread in a rectangular baking dish. Spread softened cream cheese on each slice of bread. Top with remaining slices of bread. Pour egg mixture over bread and refrigerate until liquid is completely absorbed. Remove French toast and carefully place each section on hot, buttered griddle, taking care not to tear sandwiches. Grill on both sides until golden brown.
Combine sugar, orange juice, and liquid from peaches; dissolve in pan over medium heat until sugar is dissolved. Add peaches. Top French toast with peaches and sprinkle with powdered sugar. Serves 6.
ON THE FARM BLUEBERRY TOPPED PANCAKES
2 cups of your favorite pancake mix
1-1/3 cups milk
1/4 cup vegetable oil
2 eggs, lightly beaten
2 cups fresh blueberries
Mix first four ingredients together and pour 3-inch rounds onto hot griddle. When pancakes are set they will bubble on top; flip and cook on other side. Place in stacks, dividing blueberries among servings. Top with syrup and dollops of whipped cream. Serve with sausage. Serves 6-8.
1 cup Olde Delaney’s fresh sausage, crumbled
1 cup shredded cheese
1/4 cup green onions, chopped
1 unbaked 9-inch pie shell
1-1/2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Preheat oven to 400°. Brown sausage and drain. Sprinkle cheese, sausage, and green onions into lined pie plate. Beat eggs lightly with half-and-half, salt, and pepper. Pour egg mixture into pie shell. Bake at 400° for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with sliced tomatoes or fruit. Serves 6.
Coming Next Month: Light Desserts