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Brackenridge House Bed & Breakfast

Breakfast at Brackenridge House

Breakfast at the Brackenridge House Bed and Breakfast promises to satisfy your palate and pleasure your senses. You can enjoy our delicious signature, freshly prepared, gourmet breakfast between 9:00 and 9:30 a.m. and have it delivered to your room or to the rear garden or verandah, where you can enjoy listening to the birds singing.

Our gourmet breakfast is made with fresh and high-quality ingredients. Breakfast is accompanied by fresh fruit, pastries, and juice. It may feature our famous Baked Eggs Benedict, our signature King William Apple Baked French Toast, or a delicious Sausage and Tomato Tart.

Indulge yourself with a wonderful and satisfying breakfast. You may not be ready for another meal until dinner time. Notice of dietary restrictions is needed 24 hours ahead of time.

Sleep in or an early riser?

If you want to sleep late undisturbed or hit the tourist attractions early, you can choose our business rate. Enjoy our beautiful home without the scheduled breakfast.

*Please Note: Breakfast is NOT available on December 24th, 25th, and 31st through January 1st.


Baked tomato dish in porcelain dish

Sausage & Tomato Tart

1 Tablespoon Dijon mustard
1 frozen 9-inch deep-dish pie shell
1 pound bulk pork sausage
1 large tomato chopped
1 Tablespoon chopped basil (fresh or from the spice rack
1 cup grated Cheddar cheese
¼ cup mayonnaise

Preheat oven to 400 degrees. Spread the Dijon mustard in the bottom of the pie shell. Pierce with a fork as for a cream pie Bake for 12 – 15 minutes. Remove from the oven and reduce heat at 350 degrees.

Meanwhile brown the sausage in a skillet, breaking it up as it browns; drain well and cool. Put in bottom of the prepared pie shell and cover with chopped tomato; sprinkle with basil. Combine the grated Cheddar and mayonnaise and spread over the top.

Bake at 350 degrees for 30 minutes. Serves 4.

Deserts with powdered sugar and sausage on plate

Apple Baked French Toast

1 cup packed brown sugar
½ cup butter
2 T. Karo Syrup
6 eggs
2 cups of milk
1 T. vanilla
3 apples, sliced
1 french bread loaf

Combine sugar, butter and corn syrup in a saucepan. Cook over medium heat, stirring constantly until the mixture is bubbly. Pour syrup evenly into a lightly greased 13 X 9 X 2 inch baking dish.

Slice enough apples to make a thin layer and maybe add some raisins. Put on top of the brown sugar mixture. Cut bread into 1 or 1/2-inch cubes and put on top.

Combine eggs milk and vanilla. Gradually pour over bread. Cover and chill at least 8 hours. Bake, uncovered at 350 degrees for 45 minutes. Serve immediately sprinkled with powdered sugar and parched pecans.

Brackenridge House Bed and Breakfast

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230 Madison
San Antonio, TX 78204