The following recipe comes from FiveContinents Bed and Breakfast in New Orleans, Louisiana. The inn is located on Esplanade Avenue in a Greek Revival mansion, and it's only six blocks from the lively French Quarter. Each of the rooms are named for a different continent and decorated with art work from that continent.

Baked Anjou Pear French Toast

Servings: 6
Prep time: 20 minutes

Ingredients:

• About 1 loaf French baguette sliced into 1"-thick slices
• 3 anjiou pears, pealed, cored and thinly sliced
• 2 tablespoon brown sugar
• 1/2 teaspoon snipped fresh rosemary
• 8 oz. Brie cheese, rind removed and cheese thinly sliced
• 2 tablespoons melted butter
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 1/2 cups milk
• 3 eggs
• 1 tablespoon vanilla
• 1/4 teaspoon salt

Step 1:
Grease a 3-quart rectangular baking dish or six individual ramekins; set aside. In a large skillet cook pears, brown sugar and rosemary in 2 tablespoons butter over medium heat for 4-5 minutes or until pears are just tender. Arrange 7-8 bread slices in prepared baking dish or 2 in ramekins in a single layer.

Step 2:
Spoon pear mixture and arrange Brie on bread slices. Top each stack with another bread slice. Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl, whisk together milk, eggs, vanilla and salt. Slowly pour or ladel mixture over bread slices. Cover and chill for 1-24 hours.

Step 3:
Preheat oven to 375 degrees F. Bake, uncovered for 40-45 minutes or unitl edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, honey or cranberry preserve. Add smoked bacon or sausage links on side. Makes 6-8 servings in baking dish, 6 in ramekins.

By Emily Starbuck Crone

This decadent breakfast recipe comes from The Craftsman Bed & Breakfast in Pacific City, Oregon. It's the B&B's signature breakfast dish. According to the innkeepers, "A popular New Orleans dish, it combines bananas, vanilla ice cream, rum, butter and sugar. Our version excludes the rum and ice cream, but we add pecans." Enjoy!

Servings: 4
Prep time: 40 minutes

Ingredients:

• 8 Slices French toast bread or Texas toast
• 3 eggs
• 3/4 cup milk
• 1 tablespoon cinnamon
• 1 1/2 tablespoons vanilla extract
• 2 banana, sliced 1/8" thick
• 1/4 cup pecans, coarsely chopped
• 1/2 cup brown sugar
• 1/4 cup butter, cube in 1/4" pieces
• Powdered sugar for dusting

Steps:

1. Preheat oven to 350°. Prep 2 9x13 baking dishes with butter-flavored Pam.

2. For batter, beat eggs smooth and add milk, cinnamon, and vanilla.

3. Dip 4 slices of bread in batter, coating both sides, and place in baking dishes. Place sliced bananas, covering bread. Cover with brown sugar, sprinkle with pecans and dot with butter pieces. Dip the remaining bread in batter, coating both sides and place on top.

4. Bake for 25 minutes. Cut diagonally and dust with powdered sugar.