Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
1 loaf stale bread
6 egg yolks
6 cups half & half
1 1/2 cup sugar
6 Tbsp vanilla
1 tsp cinnamon
Pineapple Topping Glaze:
1 1/2 cups pineapple and banana
1/2 stick butter
1 cup sugar
Instructions:
Tear into small pieces any assortment of English muffins, crossants, and any other stale bread excluding rye or other dark breads. Whip egg yolks until frothy. Add remaining ingredients and mix well. Pour over bread and let soak 15 minutes. Put into baking pan which has been buttered. Top with 1/2 stick butter which has been cut into small pieces. Dust with cinnamon. Bake at 400 degrees for 45 minutes. Make glaze while pudding is baking.
Pineapple Topping Glaze:
Mix together pineapple and banana leftovers. Saute 20 minutes in butter. Add sugar and continue to cook for additional 20 minutes. Pour over bread pudding and return to oven for 10 minutes.
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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.
