Parish House Inn

Recipes From


Everyone looks forward to breakfast at our Ann Arbor Ypsilanti area bed and breakfast, when the aroma of coffee and breakfast rises from the kitchen.  Guests remember their experience when they use the recipes in "The Best of Breakfast" cook book to delight their family and friends at home.  I have included some guest favorites here for you.



This recipe is the one everyone talks about and is our signature dish. You can make it ahead of time and just reheat it in your dish in the microwave for a quick breakfast.  Enjoy!

Michigan Baked Oatmeal

You can vary the flavors by using raisins and cinnamon, dried cranberries and grated orange rind, and walnuts for the pecans.

2 cups Old Fashioned Oats
4 cups milk
1/2 teaspoon almond flavoring
1/4 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, cored and grated (not necessary to peel it)

1.Preheat oven to 375o
2.Coat a 3 quart casserole or baking dish with cooking spray
3. Mix the dry ingredients directly into the baking dish, then add the milk and flavoring and mix well.
    The almonds can be mixed in or sprinkled on top.
4. Bake uncovered for 30 to 40 minutes, or until bubbly. Let stand for a few minutes before serving.




Blueberry Stuffed French Toast-Yield: 8-10 Servings

This brings rave reviews and recipe requests from my guests.

Ingredients:
12 slices egg bread, cut into cubes (bread machine dough)
2 packages (8 ounce) cream cheese, cut into 1-inch cubes
1 cup blueberries, fresh or frozen (not thawed)
12 large eggs
1/3 cup maple syrup
2 cups milk

Coat a 9 x 13 x 2-inch glass baking pan with cooking spray.
  1. Place half of bread cubes in pan. Scatter cream cheese over bread, then blueberries over cream cheese.
  2. Place remaining bread cubes on top of blueberries.
  3. In large bowl, whisk together eggs, syrup and milk. Pour evenly over bread.
  4. Wrap with foil and place in refrigerator overnight.
  5. The next morning, preheat oven to 350 degrees.
  6. Remove French toast from refrigerator and place in middle of oven.
  7. Bake for 30 minutes with foil on, 30 minutes uncovered, until puffy, golden brown.
  8. Cut into servings and top with blueberry sauce.


Blueberry Sauce

Ingredients:
2 cups granulated sugar
1 teaspoon ground cinnamon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups blueberries, fresh or frozen
  1. In 1-quart saucepan, mix together sugar, cornstarch and cinnamon.
  2. Add water and orange juice; cook over medium heat until thickened,
  3. Add blueberries and simmer for 10 minutes, or until berries have burst, stirring occasionally.
  4. Serve over Stuffed French Toast
Blueberry pancakes at Parish House Inn, Ann Arbor Bed and Breakfast
Parish House Inn   |   103 South Huron Street Ypsilanti, Michigan 48197   |   (800) 480-4866   |   (734) 480-4800   |   ParishInn@aol.com
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