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In celebration of National French Toast Day, our hotels and resorts across the country concocted unique and locally inspired French toast recipes for you to enjoy. From Omni Chicago's deep dish style to Nashville's hot chicken, you will find a dish that captures the culinary traditions of your favorite cities. Discover a few of our favorite recipes below!
at Omni Berkshire Place
2 loaves cinnamon babka | 1 c heavy cream | 1 c half & half | .75 c granulated sugar | .5 c apple cider | 1 tsp cinnamon | .25 tsp nutmeg
2 c diced Granny Smith apples | .75 c golden raisins | 1 c apple juice | 1 orange, zested | 1 tsp powdered ginger | .25 c honey | .25 cup granulated sugar | .5 c water
1.5 c whipped cream | .25 c granulated sugar | .5 tsp cinnamon | 2 tbsp honey
In a small sauce pot, combine all compote ingredients. Cook at a low simmer until tender and all ingredients are well incorporated. Remove from heat and cool. Mix ingredients for French toast together. Mix whipped cream in mixer until it forms soft peaks. Once all ingredients are prepared, turn on griddle to medium-high heat. Dip Babka in batter and allow to soak slightly. Place on griddle for three minutes on each side.
at Omni Fort Worth Hotel
10 pieces of Texas Toast | 5 tbsp Nutella | .5 c Texas honey | 5 oz. toasted pecans | 2 c maple syrup | 1 pint strawberries | 1 pint raspberries | 1 pint blueberries | 1 pint blackberries | 3 bananas | 8 oz. vanilla ice cream mix | milk
Spread two tablespoons of Nutella between two slices of Texas Toast and refrigerate for some time to set Nutella. For the sauce, heat the maple syrup and honey to boiling point, add pecans and let it cool. For the batter, whisk the ice cream mix and milk until there are no clumps. Dip the stuffed French toast in the mix on both sides. Cook the French toast at medium heat in a buttered pan until golden brown. Cut in half. Cut the the bananas in half, sprinkle with sugar and use torch to brûlée the bananas. Serve with the bananas, berries and honey-maple pecan sauce.
at The Omni Homestead Resort
8 slices brioche bread | 4 oz cream cheese, softened | .5 c drunken fruit | 5 eggs, beaten | .25 c milk | 1.5 tsp vanilla extract | 2 tbsp maple syrup | 1 tbsp butter per sandwich
2 c red wine mixed with 1 c water | .75 c sugar | 1 vanilla bean, split and seeds scraped out | 2 strips orange and lemon zest | .75 lb dried fruit, chopped | 1 tbsp fresh lemon juice
In a small saucepan, combine the wine, sugar, vanilla bean and orange and lemon zests. Bring to a boil over moderately high heat and cook seven minutes until the sweetener has dissolved and the syrup has a rich vanilla flavor. Add the dried fruit and simmer for five minutes. Stir in lemon juice to taste and additional sweetener, if desired. Set aside to cool. Transfer the fruit and syrup to a clean dry jar. Mix cream cheese and drunken fruit until smooth. Spread cream cheese mix on one side of four slices of brioche bread, and then place the other slice, forming sandwiches. In a medium, shallow bowl beat together the eggs, milk, maple syrup and vanilla extract. Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.
Indulge in a culinary favorite—the original Boston Cream Pie created at Omni Parker House.
When you book your stay, we will contribute one meal per actualized reservation.
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