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| | Prep Time: 0 min | | Yield: 9 servings | Inactive Prep Time: 15 min |
Ingredients:
1 loaf of Challah Bread cut into 1-inch cubes
1 cup pears diced and peeled
1/2 cup sliced, blanched almonds
1/4 cup almond flour
Custard Mix:
4 cups milk
6 eggs
3/4 cup sugar
1 tablespoon almond extract
1 tablespoon vanilla extract
1 teaspoon salt
Cinnamon sugar for dusting, 3 tablespoons sugar and 1 1/2 tablespoons ground cinnamon
Instructions:
Preheat oven to 375°F. In a buttered 9"x13" pan, place one layer of bread. Cover the layer of bread with diced pears, sliced almonds, and almond flour. Place the remaining half of bread on top of the pear layer. Dust the top of the feather bed with cinnamon and sugar. Pour custard mixture over featherbed, and let it soak for 15 minutes.
Cover featherbed with aluminum foil, and bake for 45 minutes. Remove foil of feather bed and let cook for an additional 15 minutes to let the top brown.
Garnish & Presentation:
Cut the featherbed into 9 pieces. Dust with powdered sugar, and serve with Canadian bacon, or poached pears.
Notes:
Presented by Lodge at Sedona - A Luxury Bed and Breakfast Inn. www.lodgeatsedona.com.
Executive Chef: Dale M. Swann
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Copyright © 1999 - 2004 Lanier Publishing International
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