This recipe for Cherry-Stuffed French Toast is from The White Gull Inn Centennial Cookbook by owners Andy and Jan Coulson.
Restauranteurs are careful with their recipes—a craving for one is, after all, often what keeps people coming back. However, once a national TV program had the recipe for the White Gull Inn’s Door County Cherry-Stuffed French Toast, it was all over! Now, in the second edition of the Inn’s cookbook, they’ve shared it with The Food Channel as well.
Recipes And A Little History, Too
The cookbook has many other great recipes, as well as stories about the Inn’s history and the people who have helped make it the longest continuously operating inn in Door County, WI. You’ll learn about the fish boil and how it got started, how a German immigrant fell in love with the village of Fish Creek and started an inn, and how the seasonal foods of the area play into the restaurant menu.
Recipes range from breakfast specialties and breads (like Maple Pecan Scones with Maple Butter), to Door County Chilled Cherry Soup with Cinnamon Croutons, to the White Gull Inn Potato Salad or Coleslaw, and all the way to its own White Gull Inn Fish Boil recipe.
In tribute to cherry season, here is The White Gull Inn’s Door County Cherry-Stuffed French Toast, made with Montmorency cherries from Seaquist Farms.
Recipe used with permission from the owners of the White Gull Inn.
This is part of The Food Channel‘s coverage of Door County, Wisconsin, from a recent tour hosted by the Door County Visitor’s Bureau. Find all the stories in the series here.
Travel accommodations and tour arrangements in Door County were provided by the Door County Visitors Bureau in conjunction with Geiger & Associates Public Relations.