Breakfast is always unique and hearty.
The Favorite... Kathryn's specialty berry baked french toast. This lovely dish is made
with a variety of breads including donuts and crescent left overs cubed to bite size, then covered with an egg mixture.
Kathryn substitutes the sugar with raw local honey (a much better choice). The bottom of the pan is lined with fresh picked
berries from her gardens, the bread is placed on top and egg mixture poured over the top and rests for 12 hours before baking.
Always included is coconut oil and butter with a variety of home made flavorings. The dish is flipped upside down, drizzled
with raspberry syrup and topped with a dab of whipped cream.