Our Amazing Two-Course Breakfast
Breakfast is one of the traditions that defines a stay with the Natchitoches Bed & Breakfast Collection. Each morning, our innkeepers prepare a fresh, rotating two-course breakfast using thoughtfully selected ingredients and recipes our guests remember long after returning home.
Breakfast is served promptly at 8:30 a.m. Couples generally enjoy their own table for two, while shared seating can be arranged for family or friends upon request.
Your innkeeper chooses both the first and second courses each morning, and guests staying multiple nights will not receive the same first or second course twice.
If you are a returning guest hoping to enjoy a favorite dish again, please let us know before arrival. We are happy to consider requests, although particular menu items cannot be guaranteed.
Two Courses That Belong Together
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We carefully pair the two courses so breakfast feels balanced.
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When the second course is savory—such as an omelet, Eggs Benedict, quiche, or another egg dish—we begin with something on the sweeter side.
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When the second course is sweet—such as pancakes, Belgian waffles, or French toast—we begin with fresh fruit or our colorful Fruit Sundae made with Greek yogurt, granola, fresh fruit, and a drizzle of honey.
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We love sweets, but not enough to serve bread pudding followed by apple-spice Belgian waffles. Even we have limits.
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Sweet First-Course Favorites
On mornings when a savory egg dish is planned for the second course, we begin with something sweet.
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Depending on the day, guests may enjoy warm Louisiana bread pudding with maple sauce; blueberry or raspberry croissant bread pudding topped with whipped cream; peach or cherry crisp baked with a coconut-pecan topping and served with vanilla Greek yogurt; or warm baked apple dumplings.
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Some guests might call these dishes dessert. We call them the first course.
Fresh Fruit and Our Fruit Sundae
When pancakes, Belgian waffles, or French toast are planned for the second course, we begin with something lighter.
Our fresh-fruit combinations may include pineapple, strawberries, bananas, blueberries, cantaloupe, red grapes, or green grapes, depending on availability and the season.
Our Fruit Sundae layers fresh fruit with vanilla Greek yogurt and granola in an old-fashioned sundae dish, then finishes it with a drizzle of honey. It looks festive enough to be dessert while still leaving room for the pancakes, waffles, or French toast that follow. We do have a plan.
 Baked Eggs in Ham Crisps |  Fresh Fruit |  French Toast |
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 Apple Dumplings |  Southwestern Eggs |
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Savory Entrée Favorites
Our savory second courses include several longtime guest favorites.
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Our rolled omelet combines Canadian bacon and Pepper Jack cheese and may be accompanied by rosemary potatoes and freshly baked biscuits or English muffins.
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Other selections may include Eggs Benedict; Southwestern baked eggs; crustless quiche; or baked eggs nestled in Black Forest ham with mushrooms and crème fraîche.
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Eggs Béarnaise begins with a freshly baked biscuit layered with Canadian bacon, sharp cheddar cheese, and scrambled eggs, then finished with Béarnaise sauce. It is the only way to eat scrambled eggs—or so we like to think.
Waffles, Pancakes and French Toast
When something sweet is planned for the second course, breakfast may feature Belgian waffles, pancakes, or French toast.
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Guest favorites include double-decker Belgian waffles topped with strawberries, pecans, and whipped cream; apple-spice Belgian waffles with caramelized apples; Mama’s French Toast; and French toast finished with an orange, almond, and apricot glaze.
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Our pancake selections include blueberry upside-down, apple strudel, and banana pancakes. They are served hot with warm syrup and plenty of reasons to forget about counting calories until after checkout.
Coffee, Tea, Juice and More
Breakfast is accompanied by medium-roast coffee and a selection of hot teas. Guests may also enjoy hot chocolate topped with whipped cream or hot apple cider.
Our juice choices include apple, cranberry, and orange juice, along with our house fruit-juice blend.
The secret blend? Equal parts orange and cranberry juice. After three decades, we have decided it is safe to reveal the recipe.
Dietary Requests and Breakfast Timing
With at least 72 hours’ notice, we will do everything reasonably possible to accommodate food allergies and dietary restrictions, including vegetarian, vegan, and gluten-free needs. Please provide complete details before your arrival so your innkeeper has time to plan and purchase appropriate ingredients.
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Breakfast is served promptly at 8:30 a.m. If you need to request a different serving time or plan to skip breakfast, please let us know at least 24 hours in advance whenever possible.
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For additional information, please visit our FAQ page and select the Breakfast section.
 Fresh Fruit Sundae |  Classic Eggs Benedict |  Eggs Béarnaise |
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 Apple Strudel Pancakes |  Crustless Quiche |
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Breakfast Is Part of the Experience
A two-course breakfast is included with every stay at each of our four historic inns. Your innkeeper plans each morning’s menu, allowing you to relax and enjoy breakfast without making another decision.
Explore our collection and choose the historic inn that best fits your Natchitoches getaway. We look forward to welcoming you to the breakfast table.