Ever wonder how innkeepers take an everyday recipe and turn it into a sensational and extraordinary breakfast? Well, wonder no more. Innkeepers are sharing their favorite fruit-filled breakfast recipes to show how easy it is to recreate beautiful and delicious guest favorites at home.  Innkeepers are the breakfast experts and know how to make it simple, while still making it exquisitely irresistible, and now you can too!  Add in those cherries, blueberries, peaches and other summertime fruit and berries for an unforgettable B&B summertime breakfast.

Try these five guest favorites or find hundreds of bed and breakfast recipes at www.bnbfinder.com:

Q’s Blueberry BakeQ's Blueberry Bake
Sherwood Forest B&B, Saugatuck, MI
www.bnbfinder.com
Ingredients:
7 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup sugar
2 1/2 cups milk
1 loaf day-old French bread
2 1/2 cups blueberries (fresh or frozen)
Topping:
1/2 cup sugar
1 teaspoon cinnamon

Directions:
Place 1” slices of French bread in greased 9 x 13 baking dish (lay flat and fit tightly) and place blueberries on top of bread.
Mix eggs, vanilla extract, cinnamon, sugar and milk and pour evenly over blueberries and bread.
Mix topping and sprinkle over top.
Cover and refrigerate overnight.
Bake at 350 degrees for 45-55 minutes and cut in squares. Serves 9-10.

Cherry Cobbler
The Olde Square Inn, Mount Joy, PA
www.bnbfinder.com
Ingredients:
1 cup butter, melted
3/4 cup flour
Pinch of salt
1 cup sugar
1 large can sour cherries, drained
2 teaspoons baking powder
3/4 cup milk

Directions:
Melt butter in a deep baking dish.
Combine sugar, flour, baking powder, salt and milk. Pour over butter, do not stir.
Put cherries on top of batter, do not stir. Bake at 350 degrees for 45 minutes to an hour.
Note: This recipe also works well with peaches too.

Strawberry BreadStrawberry Bread
Berry Patch Bed & Breakfast, Lebanon, PA
www.bnbfinder.com
Ingredients:
3 1/4 cups flour
1 3/4 cups sugar
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 eggs, lightly beaten
1 cup plus 2 tablespoons oil
2 10-ounce packages sliced frozen strawberries and their juice
1 1/4 cups chopped walnuts or pecans (optional)

Directions:
Mix flour, sugar, cinnamon, salt and baking soda in a large bowl. Add eggs, oil and strawberries and blend well. (Do not use a mixer.)
Pour into two greased and floured loaf pans.
Bake at 350 degrees for 50-60 minutes.

Lemon-Raspberry Muffins
Garden Gate Get-A-Way B&B, Millersburg, OH
www.bnbfinder.com
Ingredients:
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1 cup canola oil
1 teaspoon lemon extract
1 cup fresh raspberries

Directions:
Preheat oven to 400 degrees.
Line muffin pan with paper baking cups.
In one bowl, blend flour, sugar, baking powder, and salt.
In another bowl beat the eggs, milk, oil, and lemon extract until smooth.
Combine the two mixtures until just moistened. Stir in the raspberries.
Fill paper baking cups 3/4 full and bake for 15-20 minutes.
Cool 5 minutes before serving.

Baked Peach French ToastBaked Peach French Toast
Strawberry Creek Inn Bed & Breakfast, Idyllwild, CA
www.bnbfinder.com
Ingredients:
6 1”-thick slices whole-grain bread
1 8-ounce package cream cheese
6 medium (or 8 small) fresh peaches, sliced
1/2 cup pecans, chopped
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup maple syrup
3 large eggs
2 tablespoon unsalted butter, melted
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon Kahlua coffee liqueur (optional)

Directions:
Pre-heat oven to 400 degrees.
Lay bread slices in a buttered or sprayed casserole dish or other baking dish.
Prick bread 3-4 times each with a paring knife.
Spread a layer of cream cheese on top of each slice of bread.
Arrange peach slices on top of bread slices to cover bread.
Combine milk, buttermilk, maple syrup, eggs, butter, sugar, cinnamon, vanilla and Kahlua and mix well.
Pour over bread and peaches; liquid should come to at least the tops of the slices of bread.
Sprinkle nuts over peaches.
Bake 30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges.
Plate each slice separately and serve with maple syrup.  Serves 6.
Note: You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.

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