Much of the enjoyment in a bed and breakfast stay includes the breakfast that one experiences. Providing satisfying meals to our guests is one of our greatest pleasures. We have added a few recipes, below, that we personally enjoy and that our guests tell us are some of their favorites.
Call for Reservations
(601) 437-5097 or (504) 957-9202
Isabella Shrimp & Grits Casserole
- 4 cups Chicken Broth
- 1/2 teaspoon salt
- 1 cup grits
- 1 cup (4 oz) shredded sharp cheese (divided)
- 1 cup Monterey Jack cheese with peppers, shredded
- 2 tablespoons butter
- 6 green onions, chopped
- 1 green bell pepper
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 lb. cooked shrimp
- 1 10-oz can Rotel (may use regular or Mexican). DO NOT drain.
- 1 small can mushrooms
Bring chicken broth and 1/2 teaspoon salt to a boil in a large saucepan. Stir in grits. Cover, reduce heat and cook according to directions.
Stir together grits, Cheddar Cheese and Monterey Jack cheese.
Melt butter in a large skillet over medium heat. Add green onions, bell pepper and garlic. Saute 5 minutes or until tender.
Stir together green onion mixture, grits mixture, shrimp, Rotel, mushrooms, salt and pepper. Pour into a lightly greased 3-quart baking dish.
This works well served in a chafing dish for events!
Bake at 350 degrees for 30-45 minutes or until good and hot.
Herbed Brunch Casserole
- 2 1/2 cup seasoned croutons (Garlic Onion)
- 1 1/2 cup sliced mushrooms (drained)
- 6 eggs
- 1 can Cream of Mushroom soup
- 2 1/2 cup shredded Sharp Cheddar cheese
- 2# bulk sausage (1 mild & 1 hot)
- 2 1/2 cup milk
- 3/4 teaspoon dry mustard
Cook sausage until brown and chunky. While sausage is draining well on paper towels, prepare other ingredients.
Grease large 9 x 13 dish and cover bottom with croutons.
Sprinkle grated cheese over croutons.
Layer mushrooms next.
Layer sausage over all.
Whip together eggs, milk, soup and mustard, and pour over sausage layer.
Preheat oven to 350 degrees and bake 1 hour until set and browned.
Pain Perdue “Lost Bread”
- 1 (1#) loaf French Bread, cut diagonally in 1″ to 1 1/2″ thick slices
- 8 eggs
- 2 cups milk
- 1 1/2 cups Half and Half Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon ground cinnamon
- 3/4 cup butter
- 1 1/3 cups light brown sugar
- 3 tablespoons light corn syrup
Butter a 9 x 13 baking dish. Arrange the slices of bread in the bottom (any good bread similar to New Orleans French bread). In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F. In a small saucepan, combine butter, brown sugar and corn syrup; heat just until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes. While baking, it rises really high and will sometimes cook over in the oven. I have learned to put my dish on a cookie sheet to bake.
This recipe makes a lot. I often half the recipe and cook in an 8 x 8 inch pan.
I have been told that this is the best oven French bread ever. The recipe was given to me by one of our New Orleans guests, Mrs. Marie Fontenot.
Copyright 2022 - Isabella Bed & Breakfast - Port Gibson, Mississippi
Isabella Bed & Breakfast
Port Gibson, MS