At our Brattleboro Bed and Breakfast we strive to delight guests; not only with expertly appointed guest rooms, but with unique and memorable gourmet breakfasts. Each morning of your stay, you will experience a unique multi-course meal, prepared by Paul with his wealth of experience and creativity.
We provide both 24 hr coffee and tea service in our sun filled breakfast room, as well as in-room coffee and tea selections. We typically serve our multi-course breakfast between 8 and 9:30 am at individual tables in the main dining room, although we can be flexible on the time as well as where you dine. If weather permits, the backyard tables are lovely, and we are also happy to provide in-room breakfast trays.
With breakfast, we serve “Cafetiere” or “French Press” coffee made with fresh ground coffee from Mocha Joe’s Roasting Co., right here in Brattleboro! We also have tea infusers to use with your choice of our many herbal and black teas. Assorted juices round out the breakfast beverage selection.
Each morning our main course alternates between “Sweet” and “Savory.” On “Savory” days, breakfast typically begins with a bread course of homemade bread, muffins or scones, followed by a fruit course, using the freshest available fruit. A main, savory course completes the breakfast service. On “Sweet” days, we drop the bread course, if the main dish uses bread of some kind as a major part of the dish. Typically you will begin with a parfait made with fresh fruit, granola, and yogurt, followed by a main course headlined with sweet indulgences.
Be sure to let us know in advance, preferably at the time of booking, of any dietary needs, allergies, or other restrictions or strong preferences/aversions. It is our pleasure to accommodate Gluten Free, Dairy Free, Vegetarian, or Vegan diets. If you have other restrictions, just let us know how we can meet your particular needs.
We also are always happy to offer alternative breakfasts like hot or cold cereal, plain scrambled eggs or plain French toast, if that’s desired.
We look forward to sharing Paul’s unique and artful culinary creations with you!
Featured Recipe – Wildflower Honey Ham and Smoked Swiss Baked French Toast
Baked French Toast
- 1 dozen croissants
- 1 lb smoked swiss cheese (1 slice per serving)
- 1 lb sliced deli ham (I use wildflower honey ham) (1 slice per serving)
- 1 dozen eggs
- ½ cup half & half
- 1 cup milk
- 1½ tablespoons Fox Sweet & Spicy Mustard (or any spicy brown mustard)
- ½ teaspoon salt
- ½ cup butter
- 1/3 cup brown sugar
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Fox Sweet & Spicy Mustard (or any spicy brown mustard)
Grease 12 larger-size ramekins or a 9×13 baking dish. Cut croissants in half lengthwise and layer bottom halves of croissants in ramekins. Layer the ham and cheese on top of the croissants. Place the top half of croissants on ham and cheese.
Whisk together eggs, half & half, milk, mustard, and salt. With a fork, pierce the croissant tops several times to help absorb the egg mixture. Pour the egg mixture over croissants making sure the bread is submerged.
Cover with foil and place overnight in the refrigerator
Remove the croissants from the refrigerator 30 minutes before baking time. Preheat oven to 350 F. Baked covered with foil for 30 minutes. Continue baking uncovered for about another 15-20 minutes.
Melt butter in a small saucepan. Whisk in sugar, Worcestershire sauce, and mustard. Bring to a boil, reduce heat, and simmer. Drizzle over baked French toast.