Innkeeper for a Day

Stuffed French Toast in Abilene, KS

Like I said, Kansas people are very kind to strangers from the east. One evening while sitting on the front porch of the Abilene Bed and Breakfast watching the folks go by, a potential customer drove up. The innkeeper, Doc, said, “Oh no, I can’t have any guests, I have to get up early and leave for a funeral.”

I quickly offered to take care of the guests and prepare breakfast. Doc took me up on the offer except it wasn’t for the next day because the people drove away. The offer to make breakfast was for the day after when he had a full house!  As he told me, “I want to learn something new.”

So we reviewed what he had in stock and only had to shop for a few items. I decided on stuffed French toast which would be easy to put into production and keep warm in the oven or make on demand as guests came to the breakfast table. I also wanted a menu item that was worthy of a B&B-style breakfast. Doc agreed to the plan and rounded out the menu with sausage and fresh fruit.

Will, Luke and Johnny, here with their parents, were late sleepers. No problem holding the stuffed French toast for them.

I learned something new — being an innkeeper is no easy job, but it’s a lot of fun. Thanks, Doc, for the opportunity to be a guest chef.

Stuffed French Toast

  • 5 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 8-oz.  cream cheese, softened
  • 2-3 Tablespoons strawberry jam (that’s what Doc had on hand, you can also use orange marmalade or other preserves)
  • 6 large croissants (approx.)
  • Butter for frying
  • Confectioner’s sugar for dusting

Lightly beat eggs, milk, vanilla, and cinnamon in a large bowl. Set aside.

Mix cream cheese with a little milk and the jam to spreading consistency.

Cut the croissants in half and spread each with the cream cheese filling.

Close croissants and dip in egg batter. Fry in butter (or a little butter and oil) until browned. Flip and fry other side until browned. These will hold in a 300 degree oven.

To serve, sift confectioners sugar over croissant (I didn’t have a sifter here) and serve with maple syrup.

Abilene Bed & Breakfast Inn

Taste Hint: My favorite Vermont pure maple syrup is from Hartshorn’s Sugarhouse in Waitsfield, Vermont, 364 Hartshorn Road, Waitsfield, VT 05673. 802.496.3471.


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