We took this trip in September. Yes, I’m a little behind. But it’s funny how you can take away the silliest memory from a trip. In this case it was the food. One of our stops was at the WildSpring Guest Habitat in Port Orford, Oregon. We fell in love with this bed and breakfast and decided to cut our trip a few days short just so we could afford to stay here a couple days and I’m so glad we did. And Michelle is an amazing cook. I’ve made this dish of her’s a few times. It’s incredibly simple and so delicious!
WildSpring’s French Toast Custard: (From WildSpring’s recipe)
I keep a bag of cut French Bread cubes in the freezer – Ray’s /French Bread Loaf (this is like a dense Italian bread…it does not have the crackling crust of typical French bread), cut into 1″ cubes – leave the crust on.
Start by taking out the pan you want. This recipe is for 6 – 8 people…so a deep dish pie pan is perfect. Put enough handfuls of the bread cubes on it to cover the bottom…no stacking…you want it to be moist, with a layer of custard at the bottom after it cooks.
3 3/4 C milk (I use about 1/3 C of hvy cream, the rest 1% milk)
1/2 C packed dark brown sugar
1/2 t of vanilla,
1/8 t salt
2 dashes nutmeg
Beat WELL. Add bread to mixture, mix gently so bread is covered. Let soak while you brush crumbs from pan and rub all over with either butter or a piece of coconut oil (at room temp it’s hard). Pour egg/bread mixture into it, sprinkle top with cinnamon. Bake 350, for about an 1 hr – 1 hr 15 min. Turn pan around when half an hour is left to promote even browning. You want the top to be puffed and golden brown.
And FYI…to size the recipe, for each egg, you add roughly a shy 1 C of milk (a couple of T less), a shy 2 T. of packed dark brown sugar, small dash salt, med dash nutmeg, 1/8t. vanilla. The cook time will vary according to how big the recipe.
Warm Berry Sauce
2 C frozen berry mix (I use CostCo’s Triple Berry Blend, with a small handful of Marionberries or frozen blackberries thrown in to soften the flavor)
1/3 C sugar (depending on taste)
Splash of orange juice, dash of lemon juice
1 T rice flour
Heat berries, sugar, orange and lemon juices over low until sugar is dissolved, taste if needs more sugar. Sprinkle a T of rice flour, stir gently and see how thick it is after a few minutes….if it needs water or more flour for the right pouring consistency. When done, take off heat…it should be warm but not hot when served.
So I thought I’d share a few more pictures from Port Orford. This one was our cozy cabin in the woods. See why we fell in love?!
We grabbed a few sandwiches and headed down to the beach for a picnic. Nothing is more relaxing than listening to the Pacific Ocean waves crash along the shoreline.
I still have more pictures to share from Oregon. One of these days I will have time to go through all of them! In the meantime, try the french toast custard! Even my boys love it.