Check Availability:

Recipes: Shorecrest’s best breakfast secrets revealed!

March 11th, 2011 by Marilyn Marks

Guests enjoying breakfast at the Shorecrest dining table

Number one for some on our top ten list: Shorecrest Bed and Breakfast ‘Apple Baked French toast.’

After many requests I am finally posting the recipes for my most popular breakfast dishes. This French toast dish is amongst the top ten in close competition with stuffed pancakescoming soon! All recipes are also posted on the recipe page of the blog.


A Challah loaf or Panatone bread, round or oblong. Choose a pan according to the shape of your loaf. I use a round cast iron non stick or a rectangular silicone flexible.

Apple baked French toast with slivered almonds

4 – 5 Granny Smith apples

Sugar and cinnamon


7 eggs

1.5 cups of milk

.5 cup of maple syrup

Slivered almonds


Cream cheese

2-3 drops of orange extract


Core, peel and thinly slice apples

Melt butter in large pan and add apples, sugar to taste and sprinkle with cinnamon

Cook until caramelized being careful not to overcook.

While this is cooking:

Remove  top and bottom crusts from bread and cut in half horizontally

Spread bottom layer with cream cheese and set in pre-sprayed  baking pan just slightly larger than the loaf.

Sprinkle with almonds and cranberries and layer half apples to cover

Place upper half of loaf on top and layer with rest of apples

In a bowl mix together eggs, milk, orange extract and maple syrup (use less maple syrup with Panatone)

Pour carefully over bread and apples in pan. The bread might float – that’s OK.

Refrigerate over night

Cooking method

Set oven to 375 degrees f.

Place pan in oven and cook approx 45 minutes or until a knife comes out clean

Remove from oven and allow to cool 5 minutes

Place a flat dish over the top of the pan the bread was baked in and flip over; shake slightly and baked french toast should pop out upside down.

Place your serving dish on exposed bottom of French toast and flip again

Allow to cool another 5-10 minutes and cut into slices as desired ( 10-12); loaf shapes I slice like bread, round shapes like a cake.

Sprinkle with slivered almonds and powdered sugar and decorate the plate with nasturtium flowers and leaves if available to serve


One thought on “Recipes: Shorecrest’s best breakfast secrets revealed!

  1. Janice Natale

    Dear Marilyn,
    Thank you for the wonderful time in your beautiful Shorecrest Bed and Breakfast. All of us cousins, are already talking about coming back next season. As you know I already picked out my favorite room. Your home is so relaxing, warm and friendly. Breakfast was so much fun with wonderful great tasting food and alot of laughs. We really had a great time and can not wait to see you next visit. We all signed our “Rock”, enjoyed the little moments of peace by the waters edge. Sincerely, Janice N.

Leave a Reply

Your email address will not be published.