Some of my earliest memories are of going to Sunday Brunch with my parents. There were so many different restaurants to choose from in Southeastern Pennsylvania. We would pick a different restaurant for brunch once a month.Our favorite places to go were the ones famous for their great food and history.City Tavern, William Penn Inn, and Dilworthtown Inn were among our top choices. There are also many historic bed and breakfasts in the area. In fact, two of the recipes I will share with you were given to me by the innkeepers at the Thomas Bond House in Philadelphia. The Thomas Bond House is a lovely bed and breakfast located just a few blocks from the Liberty Bell.
I hope that you enjoy making Baked Apple French Toast, Grapes North Lodge and Cranberry Tea.
Baked Apple French Toast(courtesy of Thomas Bond House)
1 cup brown sugar
1/2 cup butter
2 Tbl. corn syrup
3 Granny Smith apples-peeled and sliced
11/2 cups milk
1 tsp. vanilla
1 loaf French bread
Cook sugar, butter,and syrup over medium heat until syrupy. Pour mixture into a 9×13 baking dish. Spread apples over the mixture. Cut the bread into small cubes and place on the apples. Mix the eggs, milk, and vanilla. Pour over the bread. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 40-55 minutes. Serves 4-6 (I have also substituted peaches for the apples) Ham or Canadian bacon is a nice accompaniment.
Grapes North Lodge(courtesy of Thomas Bond House)
Sauce: mix together 4 ounces cream cheese
1/2 cup sour cream
1/4 cup sugar
1/2 tsp. vanilla
Refrigerate the mixture until ready to use. Place 1.5 pounds of washed red and green grapes in a large bowl. Pour mixture over grapes and stir gently to coat them. Place in individual bowls and sprinkle with brown sugar, as desired. Serves 6-8
Cranberry Tea(courtesy of Better Homes and Gardens Cookbook)
3 cups water
4 bags green tea
1 bag mint tea
2 cups cranberry juice (chilled)
Bring water to a boil. Remove from heat and add tea bags. Cover and let tea bags steep for 10 minutes. Remove and discard tea bags. Cover and chill for 2 hours. Transfer tea to a pitcher. Stir in the cranberry juice. Serve over ice. May garnish with fresh mint leaves or fresh cranberries. Serves 5.
Enjoy making these recipes for your next brunch!