Greetings!

It was a colorful fall this year in Freeport, with the beautiful fall foliage emerging before our eyes. With many autumn activities and delicious pumpkin-flavored recipes, Candlebay Inn has had a spooktacular season so far. As the leaves begin to drop, Freeport will soon become a winter snow globe. Be on the lookout for special activities and events (including shopping events) happening all winter long.

Although we already have winter on our minds, fall isn’t over quite yet! Our haunted paws and psychic reading packages are still available. Get here just in time to see the last of the fall foliage and bring your furry family member, too! For more information on these packages, please visit our website at www.CandlebayMaine.com.

Moving forward into November, Candlebay Inn will be participating in the B&B for Vets program on Tuesday, November 10th and Wednesday, November 11th (Veteran’s Day), to honor our hard-working military. Feel free to bring along your dog and enjoy relaxing accommodations for both of you!

We are so excited for all of the upcoming activities and can’t wait to meet you. Start off the holiday season with an early getaway at Candlebay Inn! Don’t forget – we’re within walking distance to Freeport Village and all the wonderful outlet stores.

Warmest wishes, 

Connie Lay, Innkeeper

A Specialty of the House

Pumpkin Spice French Toast Casserole

1 loaf French bread, torn into chunks or cubed
6 large eggs
2½ cups milk
1 cup pumpkin puree
¾ cup sugar
2 tablespoons vanilla extract
1½ teaspoon pumpkin pie spice

Streusel:

1¼ cups flour
¾ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
8 tablespoons butter
1 cup pecans/walnuts, chopped

Instructions

Tear or cube the French bread and place in a greased 9×13 casserole dish.

Combine eggs, milk, pumpkin puree, sugar, vanilla extract and pumpkin pie spice to form a custard. Whisk until smooth.

Pour pumpkin mixture over the bread, making sure to gently press down on the bread to soak as much as you can.

For the brown sugar crumble, mix flour, brown sugar, cinnamon, nutmeg and salt.

Add butter and work it into a flour mix with your fingers or fork until crumbly with pea-sized bits of butter. Mix in the nuts.

Cover both and refrigerate overnight.

To bake, sprinkle the crumble over the top of the casserole and bake at 350 degrees F for 45 minutes or until set. A knife inserted in the center should come out clean.

Let it rest 10 minutes before serving. Serve warm.

(Recipe from The Cooking Jar)

In the doghouse?
Not at Candlebay Inn!

Featured Guest

Ohlin, a chocolate Labrador retriever search-and-rescue dog is our latest four-paw visitor this month. Ohlin was born August 26, 2012, and is a cancer detection dog. This dog is cute and playful and it was great to have him around the Inn! Follow him on Facebook.