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March B&B Newsletter Eureka Springs, AR


Eureka Springs, Arkansas
March, 2012

Warm, sunny weather is on it’s way at last. Outdoor activities like the Annual Victorian Classic Race and the Saint Patrick’s Day Parade are just the thing to get you outside to enjoy beautiful Eureka Springs. The Victorian Classic racers cool down after the run at the Souper Soup lunch (open to the public). Enjoy great soups and desserts donated by local restaurants and Bed and Breakfasts. When is the last time you flew a kite? Get outside and fly one at the Annual Kite Festival.

The Pine Mountain Jamboree Music Show reopens this month as does the Intrigue Theatre for another thrilling season. Antiques lovers, now’s the spring antique show! And of course, we’re all Irish on St. Patrick’s Day — don your green, grab your favorite leprechaun and come enjoy the parade. Don’t miss all the cozy and intimate restaurants, quaint shops and unique galleries all set in a picturesque village setting.

We’re looking forward to having a great Spring Break to start a great season and hope you’ll take time to visit with us this year.
Avoid the rush and escape with a Romantic Getaway at our Eureka Springs Bed and Breakfast today!


* Stay TWO NIGHTS by March 10th
* Receive a Free $40.00 Dinner Voucher
MUST MENTION Special at time of booking.
No other discounts apply, All Prices Plus Tax


1/2 cup butter
1 1/4 cup packed brown sugar
1 teaspoon water
3 granny smith apples
cinnamon, to taste
1 loaf french bread, sliced 1 1/2 inches thick
1 1/2 cup milk
6 large eggs
1 teaspoon vanilla
1/8 teaspoon nutmeg
sliced almonds for garnish (slightly toasted)

Combine butter, brown sugar and water in saucepan. Heat on medium until bubbling, stirring frequently. Place in a sprayed 9×13 dish and allow to cool for 20-30 minutes.
Peel, core and slice the apples. Place the slices in rows, overlapping, on top of the sauce in pan. Sprinkle with cinnamon. Place the slices of bread on top of the apples.
Mix together the milk, eggs and vanilla. Pour over the bread. Sprinkle with a little nutmeg. Cover and refrigerate.
Bake at 350 degrees for approximately 60 minutes or until golden brown and crispy on top. Cover with foil part-way thru baking if browning too early.
Place sliced almonds in a foil pan and toast in oven for about 8 minutes.
Loosen toast from the sides of dish with a knife. Place baking sheet upside down over dish and invert. Remove baking dish and separate slices for serving. Garnish with almonds.
Serves at least 10.


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