-- For foodie travelers, the second "B" in B&B is far more important than the first.
“Serving fresh, locally sourced breakfast entrées is standard fare at Farmers Guest House and the Apple Cheese Stuffed French Toast with Midwest Berry Sauce is a fine example of tasty ingredients found in the Great Lakes region of the Midwest,” Farmers Guest House Innkeeper Susan Steffan said.
No plans to visit Galena? No matter. Here's the recipe:
Cook time: 30 minutes Servings: 6
6 large farm fresh eggs
1 1/4 cups whole milk
1/4 cup maple syrup
6 slices Apple Jack Cheese
2 cups assorted berries - cranberries, cherries, raspberries
1/3 cup orange juice
1/3 cup water
3 tablespoons brandy
1/3 cup sugar
1 tablespoon cornstarch
Spray six ramekins with pan-release spray. Fill each with cubed bread, packing down ever so slightly. In a medium size mixing bowl whisk together eggs, milk and syrup. Pour ½ cup of egg mixture into each ramekin. Wait a few minutes and then toss bread cubes with a fork to be sure egg mixture is evenly absorbed by bread.
Bake in a 350 oven for 30 to 40 minutes until puffed up and brown on top. Remove from oven. Reduce temperature in oven to 200. Cool ramekins on top of stove for five minutes, then remove French toast from ramekins.
Slice French toast rounds in half horizontally and place a slice of Apple Jack Cheese between the layers. Place all six “sandwiches” on a baking sheet in the warm oven until cheese melts, about 5 minutes.
To make the Berry Sauce, stir together over medium heat in a medium sauce pan the berries, orange juice, water, brandy and sugar, except raspberries. Stir occasionally and keep at a low boil until cranberries have popped.
Mix cornstarch and ¼ c cold water; slowly add to boiling sauce until desired thickness is reached. Stir in raspberries and serve over French toast.