Heartstone Inn featured in Southern Lady Magazine
Southern Lady Magazine sent a writer to stay with us last year. The fruits of the effort have materialized. We are featured in their Autumn Issue on newsstands now! A very nice article about Eureka Springs in the Fall. Where to eat, shop and stay (us).
It’s a beautiful magazine with decorating ideas, recipes, and lots of seasonal allure. We hope you’ll pick up a copy today!
Something to look forward to when you stay with us! Our most requested breakfast and recipe is Creme Brulee French Toast. Below is a photo of the French Toast along with Corn Bread Casserole, Sausage and Fresh Fruit. We hope you’ll come soon and enjoy this breakfast. Here’s the recipe in case you’d like to try it for yourself.
Creme Brulee French Toast – you assemble this dish the night before and bake in the morning.
- 1 stick (1/2 cup) unsalted butter
- 1 cup packed brown sugar
- 2 Tablespoon corn syrup
- 2 baguettes or 1 loaf French Bread
- 5 large eggs
- 1 1/2 cups half & half
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier
- 1/4 teaspoon salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 9 X 13 inch baking dish.
Cut 10 to 12 slices (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in baking dish over the melted syrup. Squeeze them slightly to fit. In a bowl, whisk together eggs, half & half, vanilla Grand Marnier and salt until well combined and ladle evenly over bread. Chill bread mixture, covered, overnight.
Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. The custard should be set. Serves 6.
Our cookbook is available for purchase at: Heartstone Inn Gift Shop.
Bigger, Better Breakfast and Brunch Cookbook
This recipe is from our cookbook, Bigger, Better Breakfast and Brunch Cookbook. It is featured on ThinkTasty.com this week. We hope you enjoy it!