Greetings!

With summer winding down, we’re looking forward to the beauty of fall and the fun events and festivals in the upcoming months. After Labor Day weekend, the warm Maine breezes start to turn into crisp, fresh and cool air ones. We’re truly fortunate to live in a state that offers beautiful scenery and activities in all four seasons.

Fall in New England should be experienced by all my guests as the leaves start to turn vivid reds, yellows and oranges, matched with perfect weather for walks, tours, shopping and simply relaxing. I just have to say, autumn is one of my favorite times of year, especially in the kitchen. This autumn, we will be offering hearty breakfasts with a fall-flavored themes. Our savory caramel French toast will include fresh, crisp local apples and we’ll be serving up a cranberry orange version, as well, not to mention our pumpkin spice! The perfect way to start your day.

After a filling up on a hearty breakfast here at the inn, enjoy the vibrant foliage with a relaxing walk at Wolfe’s Neck State Park. Follow the Casco Bay Trail, where you’ll see thick Maine forest paired with beautiful granite coastlines. This park is perfect for all ages and is a great place to bring your dog. Speaking of dogs, we want to take a moment to reflect on all of our fluffy friends we met this summer. Be sure to read on about our featured summer guests. We’re truly thankful for all of the new and returning faces we had the chance to share time with this summer.

Fall will be here before you know it and you don’t want to miss seeing it practically explode before your eyes. Start the season out in Freeport, we’re looking forward to seeing you.

Warmest wishes, 

Connie Lay, Innkeeper

Pumkpin 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

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.