When I first started on Twitter there weren't many UK B&Bs on there so I spent a lot of time chatting to B&Bs in the US. One of those B&Bs was Brewster House. Scott & I became firm friends and, when we decided to take another trip to Maine ( a state we love ), we decided to stop off at Freeport & spend a few nights with Scott & Ruth.
Brewster House is a great B&B within walking distance of Freeport town with its famous outlet shops & restaurants. Rob & I took a short drive down to the coast & had a fabulous day watching ospreys feeding their chicks. We also took an evening puffin watching cruise with Scott & Ruth which was one of those trips of a lifetime.
Ruth really is a great cook & she and Scott are about to bring out a cookbook. So buy the book & try some of Ruth's fantastic recipes!
This recipe refers to half and half. If you're in the UK, use half single cream & half milk.
4 eggs beaten
1/2 Tbsp brown sugar
1 tsp vanilla extract
4 thick slices soft crusted French bread (cut into 1 1/2" slices)
1/4 cup butter (1/2 stick)
1/4 cup brown sugar
2 Tbsp honey (or more to taste)
1/4 cup maple syrup
1/4 cup chopped pecans
Combine the eggs, half-and-half, brown sugar, and vanilla extract in a small bowl. Pour half the mixture into an 8x8 baking dish. Place the bread in the pan and top with the other half of the egg mixture. Refrigerate, covered, overnight or at least several hours.
Melt the butter in another 8x8-inch baking dish and stir in the brown sugar, honey, maple syrup, and pecans. Add the soaked bread slices. Bake at 350 degrees for
35-40 minutes until puffed and brown. Let sit for 5-10 minutes before serving. To serve, slide a spatula under a slice of bread and invert the French toast onto the plate.
Garnish with a fanned strawberry and/or a few fresh blueberries and dusted with powdered sugar.
(Doubles easily in a 9x13 pan)