Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
2 tablespooon butter
3/4 cup firmly packed dark brown sugar
4 thick slices sourdough bread
1/2 cup raisins
2 eggs
2 cups Half and Half, half milk, half cream
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespooon brandy or triple sec
Instructions:
Coat a 1-1/2 quart saucepan of a double boiler with butter. Pat with brown sugar. Arrange raisins then bread in layers, three times. Beat remaining ingredients and pour over bread and raisins. Cover pan and place over boiling water. Cook for 1-1/2 hours. Remove and let cool for 10 minutes. Invert onto platter and serve with cream in separate bowl.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
