Start your day with the best breakfast in the Newport and Cincinnati area! Our breakfasts are made from the freshest ingredients and served with style, and we are proud to share some of our favorite recipes.


Pineapple Bread Pudding

  • 4 cups cubed cinnamon bread (5-6 slices)
  • 1 can (20 oz.) pineapple tidbits in natural juice
  • 6 eggs
  • 3/4 cup vanilla flavored fat-free coffee creamer
  • 3/4 cup maple syrup

Preheat oven to 325 degrees. Evenly coat 7 x11 inch glass baking dish with cooking spray. Distribute bread evenly over bottom. Drain juice from pineapple, reserving 3/4 cup liquid. Evenly distribute pineapple over bread. In medium bowl, beat together eggs, creamer, maple syrup, and reserved pineapple juice. Pour evenly over bread. Bake until golden brown and puffy and knife inserted in center comes out clean, about 40-45 minutes..

Orange French Toast

  • 4 slices French bread 3/4 inch thick
  • 2 eggs
  • 1/2 cup 2% milk
  • 1 T. orange juice
  • 1 T. grated orange peel
  • 1/4 t. vanilla extract
  • 2 T. butter

Place the bread in an 11 x 7 in. baking dish. In a small bowl, beat the eggs, milk, orange juice, orange peel and vanilla. Pour over bread; turn to coat. Cover and refrigerate for 8 hours or overnight.

In a large skillet, cook French toast in butter over medium heat for 4 minutes on each side or until golden brown. Dust with confectioners' sugar and serve with syrup if desired.

Crustless Spinach Quiche

  • 2 pkgs. (10 oz) frozen chopped spinach
  • 1/2 lb. American cheese, diced
  • 1/2 c. butter or margarine, diced
  • 6 eggs
  • 2 c. cottage cheese
  • 6 T. flour

Thaw spinach and drain; add diced cheese, butter, eggs, cottage cheese and flour. Stir just until mixed; pour into greased 9 x 13-inch pan. Bake at 350 degrees for one hour and 15-30.

Oven Baked French Toast

  • 12 slices cinnamon bread
  • 1 pint half and half light cream
  • 2 large eggs
  • 6 Tbsp. butter melted
  • 2 Tbsp. firmly packed brown sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. In lightly greased 13 x 9-inch baking pan, arrange bread slices in two layers. In large bowl, with wire whisk blend remaining ingredients. Evenly pour over bread slices pressing down until some liquid is absorbed and bread does not float. Bake 45 minutes or until center reaches 160 degrees and bread is golden brown. Serve with maple syrup or with hot berry syrup if desired.

Pineapple Salad

  • 2 eggs beaten
  • 2 T. flour
  • c. sugar
  • 1 20 oz. can pineapple chunks (save juice)
  • 1 c. walnuts chopped
  • 1 c. mini marshmallows

Beat eggs & flour, add sugar & juice and cook until thickened. Cool. Pour over pineapple. Add nuts & marshmallows. Chill at least 2 hours.

Chicken Dip

  • 1 13oz. can chicken breast
  • 1 can cream of chicken soup
  • 1 lg. bar Philadelphia cream cheese
  • 1/4 jar of a 12 oz. jalapeƱo slices or if want hotter put more in

Mix together and place in microwave until bubbly hot. Even better the next day after all above marinates.

Sausage & Potato Dish

  • 6 med. potatoes
  • 1lb. pork sausage (cooked & drained)
  • 1 can of mushroom soup
  • 10 oz. pkg. cheddar cheese
  • 1 soup can milk

Boil potatoes, cool and slice. In 3-qt casserole, place in layers; potatoes, sausage, cheese; repeat layer and pour cream of mushroom soup & milk over. Top with cheese & crumbled corn flakes on top (optional). Bake 375 degrees for about 30 minutes.


"This quaint B&B is beautifully furnished with some interesting musical artifacts, very practical, comfortable and user friendly rooms and very courteous and helpful owners. Breakfast was fantastic. It is centrally located in Newport with easy access to restaurants, shops and entertainment. If you are looking for a B&B in the Cincinnati/Northern Kentucky area, you will not beat this one"