Category Archives: firelight inn

When guests returned for their 25th stay at The Firelight Inn last weekend, we made their long weekend extra special and served new breakfast recipes. We are sharing one of the breakfast entrees that was a favorite of all our bed and breakfast guests. We served Cinnamon Coconut French Toast, pork sausage, a dish of fresh fruit, apple scones with maple butter, zucchini walnut breakfast bread, orange juice and Alakef coffee on Sunday morning.

Cinnamon Coconut French Toast
1/2 stick butter, softened
8 ounces cream cheese, softened
1/2 cup maple syrup, divided in half
1 large loaf cinnamon bread, sliced into fingerlike pieces
10 eggs
2 1/2 cups milk
1/2 teaspoon vanilla extract
1/3 cup coconut
4 to 5 tablespoons brown sugar
Cinnamon
Powdered sugar

Mix butter, cream cheese and half of the maple syrup. Heat in microwave (I softened the cream cheese and butter separately) until softened to a creamy texture, making sure to eliminate all lumps by mixing well with a whisk.

Place sliced cinnamon bread evenly in a well-buttered 9 x 13 glass baking dish. I laid the slices of bread the long way and then filled in the short end of the pan with sliced bread going the other direction. It doesn’t have to perfect, in fact, it’s good if there is some spots that aren’t filled in completely. Spread the cream cheese mixture on top of the bread slices, leaving room for the egg mixture to be absorbed through the cream cheese mixture. Beat the eggs, milk, remaining maple syrup and vanilla. Pour over the bread. Then sprinkle with the coconut. Sprinkle brown sugar and cinnamon on top of the bread dish. Cover with aluminum foil and refrigerate overnight. Bake for more than one hour at 350 degrees. I baked the dish covered for most of the time, uncovering it at the end to brown it up a little. Cut into rectangles and serve on plates sprinkled with powdered sugar. Serves 10.

Sorry the picture isn’t a shot of this delicious french toast recipe. The picture on this blog is that of our Blueberry Stuffed French Toast. We’ll be taking a picture of this wonderful entree the very next time we make it which will be soon!

We would love the opportunity to be your hosts when you travel to Duluth MN for your anniversary, honeymoon, weekend getaway, birthday or vacation. Our breakfasts will delight you and our historic home will comfort you!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Bed and Breakfast
“Let the warmth of the firelight surround you!”

Breakfast is so important and at The Firelight Inn on Oregon Creek Bed and Breakfast it is our specialty! Each morning we offer an intriguing entree with meat incorporated or on the side, a serving of fruit, yummy muffins or scones and a sweet bread, coffee cake or pastry. Your breakfast is delivered to your suite each morning where it can be enjoyed privately in your suite or outdoor deck (Barnum and Brookside Suites). We also love serving our guests breakfast at the dining room table or a private dining table in our glorious sun-drenched front porch!

Since Innkeeper Jim works part-time for a major produce company we order all kinds of wonderful fruits and vegetables to incorporate in our menus. Recently we found a wonderful recipe for Mango Bread and our guests commented how delicious it was so we wanted to share it.

Mangos are really a comfort food and they can make you feel better! They are delicious and rich in vitamins, minerals and anti-oxidants and they contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that “content” feeling experienced during and after a daily mango ritual. It is quite natural to crave those mangos!

When picking out a mango at your local grocer, choose one that is plump and heavy for its size. More importantly, the mango should be fragrant as you “sniff” the fruit. Find a ripe mango if you’ll be using it right away. Mangos are ripe when you can indent them slightly with your thumb.

Mango Bread

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 cup vegetable oil
1/2 teaspoon salt
1 1/4 cups sugar
1/2 teaspoon vanilla
3 eggs
2 cups diced mango
1/2 cup chopped pecans or walnuts

Sift dry ingredients into a mixing bowl. Make a well and add remaining ingredients. Mix until well blended. Pour into a greased and floured 9 x 5 x 3 inch loaf pan (or 10 small individual bread pans like we use at The Firelight Inn) and let stand 20 minutes. Bake at 350 degrees for about an hour for a full loaf or 20-25 minutes for smaller individual loaves. The mango bread is done when a tooth pick inserted into the center comes out clean.

Enjoy! We hope to see you soon at The Firelight Inn on Oregon Creek Duluth Bed and Breakfast. We will serve you a breakfast you won’t forget!

Joy and Jim Fischer, Innkeepers/Owners
The Firelight Inn on Oregon Creek Bed and Breakfast
“Let the warmth of the firelight surround you!”