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This is a yummy side to the morning breakfast at Down By The River B and B

During the fall of the year, the cottonwood trees along the San Pedro River are starting to turn the golden hues that forecast the coming of winter. Down By The River in St. David is the Lodging Hub for Cochise County and so we have many opportunities to treat our guests to breakfasts that use ingredients that fit the season.

When we have our Southwest Egg Bake for the guests at the Southeastern Arizona B and B, we serve some type of fruit that reflects the season. During the months of October and November, cranberries are available and so are pears. The combination just goes very well with the spiciness of the Southwest Egg Bake. So try this out and find out how the tangy pears cranberry combination can spruce up your breakfast with both taste and color.

 Ingredients:

• 2 – Bosc pears
• ¼ c – sugar
• 2 – whole cloves
• 1/6 tsp – ground ginger
• ¼ tsp – cinnamon
• 1 c – cranberry juice
• 1/3 tsp – allspice
• ¼ c – Craisens
• 1/6 c – walnuts

Directions:

• Cut pears in half, peel and core
• Combine all ingredients together except pears
• Place in a skillet with the pears face up and bring to a boil
• Reduce heat to simmer,
• Turn pears occasionally with slotted spoon until tender
• Place on plate, garnish with sauce, Craisens and walnuts from the skillet.

Serves 4

    At Down By The River we serve a variety of breakfasts. We

Angie's Caramel Souffle French Toast

try to make sure that our repeat guests get to try something new when they return to our Southeast Arizona b and b.  To this end we have developed some different styles of French Toast.  The caramel souffle French Toast is but one. We are putting this into our blog at the request of a recent guest that wanted the recipe.

Hope you all enjoy this as much as we do.

Angie’s Caramel French Toast as featured at Down By The River B and B, the lodging hub of Cochise County.

Ingredients:

• 1 stick           unsalted butter
• 1 cup              light brown sugar
• ½ cup            Maple syrup
• ¾ cup            crushed pecans
• 8 slices          thick chala bread (crusts removed) enough to cover pan
• 8                       Large eggs
• 2 1/2 cups    half and half
• 2 tsp               vanilla
• ½ tsp              salt
• 2 tsp                Triple Sec (optional)
• 1 tbsp              brown sugar for egg mixture

Instructions:
In a 9 x 13 baking dish, arrange bread slices in a single layer over the sugar mixture.
Melt butter, brown sugar and maple syrup in a saucepan over medium heat or microwave
Stir until smooth add crushed pecans
Pour over bread in baking dish and spread  to cover the bread.
In a medium bowl, whisk together the remaining ingredients until well combined and pour over the bread.
Cover and refrigerate at least 9 hours or overnight.
Prior to baking bring soufflé to room temperature.
Bake in a preheated oven at 350 degrees F for 1  hour uncovered
or until puffy and golden brown.
Serve immediately.