# of Nights:

Enjoy a Gourmet Breakfast at Our Accommodations in Vermont

When you visit Inn Victoria, we hope you are ready to eat a hearty breakfast!

Penny is an exceptional cook and baker. We guarantee your breakfast experience to be outstanding. Each breakfast starts with a baked item such as freshly made muffins, doughnuts, or bread having been completed minutes before you sit down at our formal dining table adorned with cut glass, china, and silver. Before the second course begins, your tummy will be satisfied that all you could want in coffee, tea, and fresh starters are readily at hand. The second course will entice your pallet with fresh berries or fruit in combination with a light crepe, local yogurt & granola, or other creation of Penny's favor. Course number three is the entree. Half way through this delicious course, you will slow your pace and enjoy the conversation around you all the more; you will notice how the coffee is in fact our own special blend designed just for you. You will unwind and forget the time, and you will savor the last of your entree. Penny's entrees range from baked frittata with specialty bacon, cheese-stuffed tarts with asparagus and ham or specialty sausage, French toast with Irish bangers, and the list goes on! Most of our meats are locally purchased from specialty country stores, and the maple syrup is Vermont harvested and produced.

Specialty meals such as gluten free or for allergies are easily arranged through a conversation with Penny by phone prior to your arrival.

Afternoon tea and baked pie, cookies, or cakes are freshly made each day. Many evenings I like to relax in the parlor with a glass of wine, Drambuie, or Grand Marnier. If you choose to join me, we will also share some cheese or popcorn. Come, get away, and enjoy Vermont at its best!

Enjoy Penny's Best

 Creme Brulee French Toast...Penny's way

1. In a saucepan, melt one stick of butter, three tablespoons of light corn syrup, and one cup of brown sugar.  Stir continuously to avoid burning.  When the mixture is melted, pour it into a 9" X 13" x 2” baking pan.

2.  Remove the crust from a favorite bread such as cinnamon raisin bread and slice the loaf thick enough for 2-3 layers to cover the inside of the pan.  Place the bread pieces into the pan.

3.  Mix together 10 large eggs, maple flavoring, 1 tsp ginger, 1/4 tsp cloves, 1/2 tsp nutmeg, 2 tsp vanilla and 2 cups of 1/2 and 1/2 cream.  Pour this mixture over the bread in the pan.

4.  Cover the pan with a cloth in the refrigerator overnight.  The next morning bring the dish to room temperature and place into the oven to convection bake at 350 degrees F. for 45 minutes.

5.  Enjoy!!!


 A Light Crepe Shell With the Fix-ins

During your stay one morning you may be treated to a light crepe shell made with two eggs over medium, baked chives, cheddar cheese, and garlic, then covered with a fresh tomato puree and garnished with a touch of cilantro!

Let us tempt you from your guestroom with scents of this savory dish featuring Vermont maple syrup sausage and pan-fried redskin potatoes.