Recipes from Lanier Publishing
Glen Ellen, California
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Ingredients:
1 cup finely ground roasted almonds
3 large eggs
1/2 cup vanilla yogurt
1/2 cup milk
3 tbsp. Butter
3 tbsp. Corn oil
12 slices brioche or challah bread
1 cup strawberries, slice and sprinkles lightly with sugar
Instructions:
Place the ground almonds in shallow bowl. Whisk together the eggs and yogurt & milk. Heat the butter and oil in a large skillet or griddle until the butter is melted and foamy. Dip each slice of bread into the egg mixture, then into the ground almonds and cook over medium heat until lightly browned on both sides, 2 1/2 to 3 minutes per side. Serve warm with strawberries.
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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.
