The Bird & Butterfly Inn

The Bird & Butterfly Inn

The Bird & Butterfly Inn

AAA Rated Top Romantic Bed and Breakfast in Texas – Read Reviews

Make Sunday brunch B&B worthy

Here are some bed and breakfast recipes you can try to impress your friends

We’re often asked if we’re willing to share our East Texas Bed and Breakfast recipes. In a word, yes! If you make these at home, you won’t have that Angelina River ambiance, but they’ll still taste great!

Crème Brulé French Toast

In 2022, as Chuck and I were considering the purchase of the property, we read practically all of Anne and Paul’s reviews and so many of them mentioned the Crème Brulé French Toast that we knew we had to have it on our menu. We started with Paul’s recipe, experimented a little (more like trial and error) and ultimately developed what has definitely become a guest favorite of our own. How could we improve on a dish that was already so successful? No secret answers here, but we know we have. Don’t forget to bake your bacon (we only use Wright’s) and make fresh whipped cream – pro tip: you can make it with the whisk attachment of your immersion blender!

Anybody who’s been here knows Chuck is responsible for the fruit course, and it was his idea to drizzle a little of the sauce on the apples to lend that “caramel apple” vibe. Growing up in Michigan, apples were aplenty, and everybody knows he’ll use any excuse to add a little sweetness. If you’re lucky enough to have a neighbor for some farm-fresh eggs, your custard will be light and fluffy!

Creme Brulee Breakfast dish

Ingredients (for 9x13 pan)

Caramel

  • 2 c brown sugar (mix of light & dark)
  • 2/3 c heavy cream
  • 12 tbsp butter
  • 2 tbsp light corn syrup
  • ½ c chopped pecans (optional)

Custard

  • 5 large eggs
  • 1 ½ c half and half
  • 1 tsp vanilla
  • 2 tsp orange brandy
  • ¼ tsp salt
  • ¾ loaf French bread, cut and cube

Directions

  1. Lightly spray baking dish with non-stick cooking spray.
  2. In a medium saucepan, combine caramel ingredients and mix well, cooking over low-medium heat until bubbly, stirring constantly.
  3. Remove from heat and immediately pour into prepared baking dish. Sprinkle with chopped pecans (if using). You can reserve ¼
  4. cup to drizzle on the apples if you like.
  5. Chop the French bread in a rough chop, effectively slightly larger than bite sized pieces and pour over the caramel.
  6. Whisk eggs, half and half, vanilla, orange brandy and salt in a medium mixing bowl. Pour over the bread, assuring that all pieces
  7. get some of the mixture. Cover and refrigerate overnight (or at least 8 hours).
  8. In the morning, remove the dish from the oven and let come to room temperature.
  9. Preheat oven to 350 and bake for 35 minutes or until golden brown (we cook til internal temp is 165o).
  10. Serve with bacon and warmed syrup or fresh whipped cream, garnish plate with thinly sliced honeycrisp apples drizzled with
  11. remaining caramel.

Pillowy Soft Cinnamon Rolls (from The Vanilla Bean Blog)

I discovered this recipe on one of those “I compared five cinnamon roll recipes” lists and true to the reviewer’s findings, this one DID take a while but it IS delicious!

I’ve made this several times, both the “long” way (let it sit overnight, get up with the chickens to take it out and let it rest, then assemble, roll, cut and bake) and the “shorter” way (roll, cut, rest in fridge overnight, take out and bake), and for myself, I prefer the longer way.  What I found with the shorter way (“overnight cinnamon rolls” noted below) was that condensation formed and I lost some of the cinnamon filling that melted into the pan.  It wasn’t bad, it just wasn’t as good – at least to me – as the longer way so for myself, it’s worth getting up extra early.

The real test was presenting them to Chuck.  The first time I made them, and it took a night and a morning, he asked it if all the extra effort was worth it (he DID think they were delicious).  Within a few days, I made a different recipe – definitely shorter, less rise time, etc – and asked him what he thought.  “The ones that took longer were definitely better …”  And there you have it.  The expert has spoken!

So yes.  Takes a while but the result is worth the time and effort! 

Find the original recipe at The Vanilla Bean Blog: https://www.thevanillabeanblog.com/cinnamon-rolls/

Ingredients

Dough
  • 4 large eggs, room temp
  • 3/4 cup warm whole milk (100-110F)
  • 1/4 cup honey
  • 4 cups all purpose sugar
  • 2-1/4 tsp instant yeast
  • 2 tsp salt
  • 10 tbsp (1-1/4 sticks) room temp butter
Filling
  • 1/2 c packed brown sugar (I use a mix of dark and light)
  • 1 tbsp ground cinnamon
  • pinch of salt
  • 2 tbsp butter, melted and cooled
Frosting
  • 8 tbsp (1 stick) butter, room temp
  • 4 oz cream cheese, room temp
  • 1/4 tsp salt
  • 1 cup confectioner’s sugar
Cinnamon rolls ready for the oven

Directions

For the dough
  1. Grease a large bowl.
  2. In a large liquid measuring cup, combine the eggs, milk, and honey.
  3. In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
  4. Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings.  Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.
To assemble
  1. Flour a work surface and knead the cold Sweet Dough 10 to 12 times (Folding the dough helps improve the dough’s structure, ensures gluten will form, and makes it easier to handle).
  2. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel and let come to room temperature.
  3. Grease a 9×13 pan; if desired, line with parchment paper (this makes for easier cleanup)
  4. In a small bowl, mix the brown sugar, cinnamon, and salt.
  5. Roll the dough into a 16 by 12 in [30.5 by 40.5 cm] rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12 equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1-1/2 hours.
  6. Adjust an oven rack to the middle position. Preheat the oven to 350F [180C]. Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing.
  7. Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.
For the icing
In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes.
 

**For overnight cinnamon rolls
Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 1/2 hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes. Bake as directed (they make take slightly longer to bake).

Try these bed and breakfast recipes!

We hope you try these and your family and friends love them as much as our guests have. But if standing, slaving over the stove is just too much, you’re more than welcome to take a little drive and let us do the cooking. After all, that’s why we’re here!

In the words of the great Julia Child, Bon Appetit!

Yellow butterfly cutout

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view of the entrance of the 1901 Cabin
Hats and pictures on the wall of the 1901 cabin
Pullman room bathroom with two sinks, lots of antique mirrors and a make up table
1901 Cabin - decoration details