“How in the world did you decide to move to Vermont and run a B&B? From Austin?!?!?!”
Welcome to the #1 question asked of us. The basic answer is pretty simple: we needed a change, Vermont offered a big one, and here we are. The truth – the whole truth – is a little more complicated.
Enter: Hermione Gingold, British actress extraordinaire, who has had a far greater affect on my life than even I realized. You probably know her as the indomitable Madame Alvarez from the classic musical “Gigi,” or as Eulalie Mackechnie Shinn in “The Music Man.” Star of stage and screen, her career spanned almost 80 years. But I digress. (You should definitely read more about her …
I know that I promised Caroline that the Croissant Breakfast casserole would be the next recipe … but I realized that I don’t have a picture of it yet because it is eaten so quickly.
So – today is our semi-famous French Toast:
This is less of a recipe, and more of a technique – you’ll get a feel for the right custard consistency with practice. And no – it isn’t too much cinnamon 🙂
French Toast – 8 pieces
1 loaf challah bread
6 eggs – break them into a liquid measuring cup first, because you’ll need:
Equal volume of heavy cream
Equal volume of whole milk
1+ tablespoons cinnamon
1-ish tablespoon allspice
Dash of salt
Ground nutmeg …
I’ve been threatening to do this for two years, and now here we go … welcome to the first blog post from the kitchen of the Colonel Williams! Banana Soufflé Pancakes are one of the most requested breakfast recipes, and I’d love to share it with you now. If you have any recipe requests – or just want to chat – we look forward to hearing from you. I hope that you find our new blog entertaining, and maybe even educational 🙂 A warning: I can sometimes be a tad irreverent, and a bit bawdy. Forewarned is forearmed. I hope that you enjoy the banana soufflé pancake – and I’d love to see how yours turned out. Happy breakfast!