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Innkeeper DiariesAuthor: Innkeeper Diaries
Husband & wife duo Joel & Britt share their experience as bed & breakfast owners at a historic Inn in Northern MI - complete with recipes, hospitality tips, and comedic stories from innkeeper life. Language: en Genres: Places & Travel, Society & Culture Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Ep 5 - Don't be that guest...
Tuesday, 16 July, 2024
Support our podcast, gain all of our recipes, join cooking classes, and receive exclusive content on our Patreon. Innkeeper Diaries Patreon - https://patreon.com/InnkeeperDiaries?utm_medium=unknown&utm_source=join_link&utm_campaign=creatorshare_creator&utm_content=copyLink Want to stay at the Park Street Inn? Click here to reserve a room - https://secure.thinkreservations.com/theparkstreetinn/reservations Enjoy my Innkeeper’s London Fog French Toast. For the dredge: 4 large eggs 2 Tbsp coconut sugar 2 tsp vanilla 2 Cups whole milk 4 Earl Gray tea bags (I use Lady Grey to bring some citrus notes into the mix!) Loaf of Brioche Bread Steep the milk with the tea bags in it for about 5-6 mins & let it cool before adding it to your egg mixture. I like to squeeze the tea bags into my whipped topping for a little extra boost of that tea flavor, but you do you! Berry Compote: 2 Cups blackberries 2 Tbsp water 1/4 Cup granulated sugar (can also use Monkfruit to sweeten for a healthier alternative!) Juice from half a lemon Add it all together in a pot, and bring to a rolling boil. I usually let mine simmer the whole time I’m making the French toast, so approximately 25-30 mins :) Make sure it has time to get a little gooey! Thanks for staying with us and safe travels home!
