Casa Cuma is one of the few B&Bs in Santa Fe that serves a full breakfast. Every morning, our chef Colleen Davidson, serves a popular entrée like Blueberry French Toast, Egg Quesadillas, Blueberry and Pecan Pancakes with homemade syrup, Southwestern Egg Burritos, Stuffed French Toast, Spinach Quiche, and others. Breakfast also includes gourmet coffee, a wide variety of teas, freshly cut fruits, homemade granola, yogurts, and juices.
Try one of Colleen's recipes at home.
STUFFED FRENCH TOAST With Orange Syrup French Toast
Six 1-inch slices of French bread
4 ounces of cream cheese, softened
1/4 cup orange marmalade
3 eggs
3/4 cup milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground nutmeg
2 Tablespoons butter or margarine
Orange syrup
1 cup sugar
1 cup butter
One 6-ounce can frozen orange juice concentrate.
Cut across the top crust side of the bread and cut a pocket in each slice. In a small mixing bowl stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy. Spoon about 1 tablespoon of cream cheese mixture into every pocket. In a mixing bowl beat eggs, milk, vanilla, cinnamon, and nutmeg till combined. Dip stuffed bread slices into egg mixture. Heat butter or margarine on a griddle, and add stuff bread slices. Fry over medium heat until golden brown, turning once. Serve with warm orange syrup and garnish with orange slice powdered sugar. Makes 8 slices.Orange Syrup: In a small saucepan combine sugar, butter, and orange juice concentrate. Place over low heat until butter is melted. Do not boil. remove from heat and cool for 5 to 10 minutes. Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks. Makes 1-1/2 cups.
