Due to COVID-19 protocols, our kitchen is closed until further notice. We provide snacks, pastries, fruit, coffee service and soft drinks. We're looking forward to hosting you very soon!
Wake up at the Brackenridge House Bed and Breakfast with the aroma of freshly brewed coffee and delicious pastries. We serve a three-course breakfast, made fresh daily with love and care. Our breakfast promises to satisfy your palate and pleasure your senses.
Our breakfast is made with fresh and high-quality ingredients. It may feature our famous Baked eggs Benedict served with a side of rosemary potatoes and meat. Our signature King William Apple Baked French Toast is a favorite served with a slice of ham or sausage. Another favorite is the delicious Sausage and Tomato Tart served with baked eggs.
Breakfast is always accompanied by fresh fruit and freshly baked bread or muffins and is topped off with delicious and natural sorbet for dessert. You will even have the chance to purchase one of the Inn's souvenir cookbooks, filled with a great collection of recipes that have been used for over 20 years.
Breakfast is usually served at 9:00 a.m. You may choose to have breakfast in the elegant main dining room with other guests, or on the breezy second-floor veranda where you can enjoy the birds singing in the morning.
Are you a sleepyhead or an early riser? Do you want to hit the tourist attractions early, or to sleep late undisturbed? Just let us know ahead, and we can leave a light breakfast in your room the night before.
Prepare yourself for a wonderful and satisfying breakfast; you might not be ready for another meal until dinner time.
Please inform us of any dietary restrictions as soon as possible so that we have sufficient time to accommodate them.
We intend to make your stay wonderfully memorable.
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.
1 cup packed brown sugar
½ cup butter
2 T. Karo Syrup
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.