Pinehurst Inn is a “B&B”. We got the beds part down – comfortable, welcoming beds. The second “B” is for breakfast. And we feel pretty good about the breakfast part as well, although we are always trying to take it a bit further. But there are some recipes that just continue to work well for our Pinehurst Inn breakfasts. This is the case with our Blueberry Cream Cheese French Toast. When we introduce this entre to returning guests at the Bayfield B&B, they smile with happy memories and taste buds.
So for this post, we introduce all of you to the winning recipe – which can be done with blueberries, raspberries, or blackberries. We use a dense whole grain sourdough bread, local maple syrup and organic eggs. This recipe is so simple, can be made the night before and serves up beautifully. Served with local bacon or savory biscuits, it’s a winner!
Visit our Breakfast page to find the Blueberry Cream Cheese French Toast recipe.
As an inn with all our eyes and ears focused on sustainable operations, we make great effort to source our foods locally. So here are some of our “food partners” in the area.
Blueberries – Highland Valley Farm
Raspberries – North Wind Farm
Whole Grain Sourdough Bread – Ashland Baking Company
Maple Syrup – Northern Wisconsin Maid Syrup
Milk – Tetzner’s Dairy (their ice cream is to die for!)
Next time you visit us, be sure to check them out.