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8 slices egg bread
1/2 cup whipped cream cheese
4-8 teaspoons orange marmalade
1 cup pecan halves
1/4 butter
1/2 cup honey
1/4 cup Grande Mariner
4 eggs
1/4 cup milk
2 teaspoons cinnamon or to taste
Butter
Powdered sugar
Pancake syrup, warmed

In a bowl, lightly beat eggs with milk and cinnamon. Dip each slice of bread in egg mixture and heat in buttered skillet until lightly browned on each side. Spread cream cheese and orange marmalade on four slices of cooked bread. Top each slice with the remaining four slices of bread. Heat until warm. Place 1/4 cup butter, honey and Grande Mariner in a skillet. Heat until boiling. Add the pecan and coat each one. Remove from heat. Sprinkle cooked French toast with powdered sugar and top with glazed pecans. Serve with warm pancake syrup. Makes four servings.

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Click-on these pages for more information:  | Introduction | Guest Rooms/Rates | Our Favorite Recipes | Reservation Request Form | The Meeting House | About The Inn |

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