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Breakfast at The Frog & Bear Bed and Breakfast

Frog and Bear Home

Guest Accommodations

Ms. Bear's Breakfast


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Doing the Town!


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'The Love Affair'

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© Copyright 2014. The Frog & Bear. All rights reserved. Site by:
Fountain Graphics & Communications

Ms. Bear's Famous Breakfast

Mornings here are filled with sweet aromas of delicious breakfast foods prepared by Mr. Frog and Ms. Bear. You can have breakfast for two or sit with other guests in our dining room. Let us wait on you while you enjoy being pampered.

Wake up to freshly ground coffee, fruit juices, baked egg dishes, quiche, wild rice sausage, apple muffins, fresh fruit or any number of other wonderful delights for morning nourishment to help you start the day out right.

Oh, and did we mention Ms. Bear's and Mr. Frog's spectacularly delicious large popovers? Breakfast is served 9:30 a.m. For those who like an earlier start on the day, lighter fare is available.

The Frog & Bear
Outrageous Caramel French Toast
1 cup light brown sugar
6 tablespoon butter
1/3 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon cinnamon
1 cup of chopped pecans

Combine the first five ingredients; mix well. Cook until smooth, stirring constantly. Don't Boil. Spread in a 9 X 13 (3 qt) buttered glass baking dish and sprinkle with nuts.
2 loaves (12-16 ounces) French bread, cut into 1/2 inch slices and trim off crusts
9 large eggs
2 teaspoons vanilla extract
2 cups milk
Sour cream
Fresh fruit for garnish

Fill pan with bread slices two layers deep over caramel. Beat eggs, vanilla, and milk and pour over all the bread. Cover with foil and refrigerate 8 hours or overnight. Bake in preheated 350 degree oven uncovered 45 to 60 minutes.

To serve, cut into 8 servings, then flip over onto plate with a spatula, caramelized side up. Put a dollop of sour cream and fresh fruit on top. Or make this Butter Sauce for a topping.

1/4 cup butter
1/4 cup cream
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla

Boil butter, cream, and sugar together on high for 2 minutes.
Add vanilla and serve warm over french toast.
Yield: 8-12 servings.