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Baked French Toast

3 eggs, beaten
2/3 cup milk
2/3 cup half and half
1 teaspoon vanilla extract
4 to 8 slices loaf French Bread cut diagonally 1 inch thick
1/2 cup (one stick) butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

1. In a large bowl, whisk together eggs, milk, cream and vanilla.  Dip bread slices into egg mixture, turning to coat.  Place slices in a lightly greased 9x13 (or smaller if only 4 slices) baking pan.  Refrigerate overnight.

2. The next morning preheat oven to 350 degrees F

3. In a small bowl, combine butter, sugar, maple syrup and pecans.  Spoon mixture over bread.

4. Bake in preheated oven until golden, about 40 minutes.  Let stand 5 minutes before serving.

** I regularly adjust this from 4 to 8 servings.  If you want only 4 you can cut the topping in half.  If you want more than 8 servings, increase the egg, milk and cream mixture accordingly as well as the amount of topping. **


Crimson Cottage Tart Cherry and White Chocolate Scones
The balance of sweet, tart, and texture of scones make these a tasty breakfast or afternoon "tea" snack.  Enjoy!

2 Cups all purpose flour
1/4 Cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried tart Michigan Cherries
1/2 cup white chocolate chips
1 teaspoon grated lemon peel
1 1/3 Cups whipping (heavy) cream
1 Cup powdered sugar
2 to 3 tablespoons lemon juice

1. Heat oven to 400 degrees F.  Line a cookie sheet with parchment paper.

2. In large bowl, mix flour, granulated sugar, baking powder and salt withfork.  Mix in dried cherries, white chocolate chips, and lemon peel.  Add whipping cream all at once; stir just until dry ingredients are moistened.

3.  On floured surface, gently knead dough 6 or 7 times or until smooth. Divide dough into 2 equal amounts.  Pat each into a round, about 3/4 inchthick.  Cut each round into 6 or 8 sections like a pie, (depending on your preference).  Place the triangles onto the cookie sheet, spacing about 2 inches apart.

4.  Bake 11-13 minutes or until light golden brown.  Cool 15 minutes. Meanwhile, in a small bowl, stir powdered sugar and enough lemon juice until smooth and think enough to drizzle.  Drizzle over scones.  Serve warm or at room temperature.

Note:  The drizzle is optional, these scones are equally tasty without thedrizzle.  Also these freeze well wrapped in foil and placed in plastic bags,so you always have something to pull out of the freezer when company comes!


 Italian Sausage & Egg Casserole

6 slices bread, crusts removed
1 1/2- 2 cups shredded Mozzarella cheese, or and Italian mix of shredded cheese
1/4 cup of Feta cheese
6 eggs, beaten well
2 cups half and half
Sun dried tomatoes (about 6 slices from a package)
2 lbs Italian Sausage
1 teaspoon salt

1. Spray a 9 by 13 casserole with Pam or other non stick spray.

2. Cook sausage until well done, no longer pink.  Drain. 

3. Tear bread into pieces and sprinkle in casserole pan. Sprinkle cooked sausage over bread, Sprinkle shredded cheese over sausage.

4. Beat eggs with half and half and salt, Pour over mixture in casserole. Cut sun dried tomatoes into small pieces and sprinkle over mixture, Sprinkle Feta cheese over mixture.

5. Cover and chill at least 8 hours or overnight.

6. Bake at 350 for 45-50 minutes.  (May need to cover last 10 minutes to prevent over-browning.)

Crimson Cottage Inn The Woods
2009 West Lakewood Blvd., Holland, MI 49424 | 616.994.0922
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